Stabilized non-sour dairy base materials and methods for preparation

A stabilized non-sour dairy base material comprising a dairy emulsion which comprises a dairy cream, a fat source, from about 3 to about 5 weight percent of a protein source, and a non-sour acidulant selected from the group consisting of edible metal acid salt of an inorganic acid, an edible inorganic acid, and combinations thereof, the base material with a pH between about 4.4 and about 5.0 and a shelf-life of at least about 30 days under refrigerated conditions, wherein the edible metal acid salt of an inorganic acid is selected from the group consisting of an edible alkali earth metal acid salt, an alkaline earth metal acid salt, sodium bisulfate, sodium hydrogen sulfate, sodium acid sulfate, potassium bisulfate, potassium hydrogen sulfate, calcium bisulfate, calcium hydrogen sulfate, acidified calcium sulfate, magnesium bisulfate, magnesium hydrogen sulfate, magnesium acid sulfate and mixtures thereof, and wherein the edible inorganic acid is selected from the group consisting of food grade hydrochloric acid, food grade sulfuric acid and mixtures thereof and wherein, wherein the dairy base material has a total organic acid content of 0.22 moles per 1000 grams of dairy base material or less.