Heat stable concentrated dairy liquid and cream product

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

• forewarming a liquid dairy base for a time and temperature sufficient to effect a reduction in pH 4.6 soluble proteins;
• concentrating the forewarmed liquid dairy base using ultrafiltration techniques to form a concentrated dairy liquid retentate;
• blending an amount of cream into the concentrated dairy liquid retentate to form a cream enriched dairy liquid;
• homogenizing the cream enriched dairy liquid to form a homogenized cream enriched dairy liquid;
• adding a stabilizer to the homogenized cream enriched dairy liquid to form a stabilized cream enriched dairy liquid;
• sterilizing the stabilized cream enriched dairy liquid at a temperature and for a time sufficient to obtain the stable concentrated dairy liquid having a Fo of at least about 5, the stabilized cream enriched dairy liquid being substantially resistant to gelation during sterilization;
• the stable concentrated dairy liquid has a protein to fat ratio of about 0.4 to about 0.7 and about 1 percent or less lactose;
• and
• the stable concentrated dairy liquid is resistant to gelation and remains a visually stable fluid emulsion for at least about 9 months under ambient storage conditions and when reconstituted provides a fresh dairy flavor.