Heat-stable concentrated milk product

A method of making a stable concentrated dairy liquid, said method comprising:

• (1) providing a dairy liquid containing serum proteins and casein proteins;
• (2) forewarming the dairy liquid at a temperature of at least about 60° C. for a time sufficient to form a forewarmed dairy liquid having a reduced level of at least about 25 percent of pH 4.6 soluble protein;
• (3) concentrating the forewarmed dairy liquid to form a first intermediate dairy liquid having at least 8.5 percent total protein, wherein the concentration is carried out using ultrafiltration with or without diafiltration;
• (4) adding a stabilizer and a mouthfeel enhancer to the first intermediate dairy liquid to form a second intermediate dairy liquid, the stabilizer and the mouthfeel enhancer being in amounts and in a ratio which are effective to prevent gelation during sterilization of the second intermediate dairy liquid, effective to prevent gelation during storage of the stable concentrated dairy liquid and effective to provide an improved mouthfeel over a similar dairy liquid without the stabilizer and mouthfeel enhancer;
• and
• (5) sterilizing the second intermediate dairy liquid at a temperature and for a time sufficient to obtain the stable concentrated dairy liquid, wherein the stable concentrated dairy liquid has a Fo of at least 5,
• and wherein the stable concentrated dairy liquid is resistant to gelation for at least about six months of storage under ambient conditions.