Method for producing a flavored milk product

1. A method for producing a flavored milk product comprising the steps of:

a) subjecting a milk product starting material to a reverse osmosis process to concentrate the milk product starting material to form a concentrated milk product;

b) adding nanofiltration retentate to the concentrated milk product to increase the lactose concentration of the concentrated milk product;

c) adding milk protein concentrate to the concentrated milk product, wherein the milk protein concentrate contains more than 40% protein by weight on a dry matter basis;

d) combining the product of step c) with a sweetener, a stabilizing agent, and a flavoring agent to form a flavored concentrated base;

e) heating the flavored concentrated base to at least 150° F. for at least 2 seconds; and

f) reconstituting the flavored concentrated base with a diluent to form a flavored milk product having a carbohydrate concentration of 7.8 wt % to 8.2 wt %.

2. The method of claim 1 , wherein, prior to step a), the milk product starting material is passed through a mechanical separator to separate cream from the milk product starting material.

3. The method of claim 1 , wherein the milk product starting material in step a) is concentrated between 2-3 fold.

4. The method of claim 2 , further comprising, prior to step b), combining the milk product starting material of step a) with a UF retentate fraction to form a fat-free, protein-enriched composition.

5. The method of claim 1 , wherein the product of step b) comprises less than 0.5 wt % of fat, between 6.9 wt% to 7.1 wt % of protein, and between 18 wt % and 20 wt % of carbohydrates.

6. The method of claim 1 , wherein the product of step e) comprises less than 0.22 wt % of fat, between 3 wt % to 4 wt % of protein, between 13 wt % to 14 wt % of total solids, and between 7.8 wt % to 8.2 wt % carbohydrates.

7. The method of claim 6 , wherein the heating step is an ultrahigh temperature (UHT) pasteurization process.

8. The method of claim 1 , wherein the flavored concentrated base comprises less than 0.5 wt % of fat, between 6.9 wt % to 7.1 wt % of protein and between 18 wt % and 20 wt % of carbohydrates.

9. The method of claim 1 , wherein the stabilizing agent is selected from the group consisting of locust bean gum, xanthan gum, carageenan, and alginate.

10. A method for producing a flavored milk product comprising the steps of:

a) subjecting a milk product to a reverse osmosis process to form a concentrated milk product;

b) mixing the concentrated milk product of step a) with an ultrafiltration retentate, a sugar source, a flavoring agent and a stabilizing agent to form a first milk product;

c) adding a vitamin supplement to the first milk product of step b) to form a second milk product;

d) heating the second milk product of step c) to at least 150° F. for at least 2 seconds to form a heated second milk product; and

e) reconstituting the heated second milk product of step d) with a diluent comprising reverse osmosis permeate to form a flavored milk product having a carbohydrate concentration of 7.8 wt % to 8.2 wt %.

11. The method of claim 10 , wherein the stabilizing agent is selected from the group consisting of locust bean gum, xanthan gum, carageenan, and alginate.

12. The method of claim 10 , further comprising adding milk protein concentrate to the first milk product.

13. The method of claim 12 , wherein adding the milk protein concentrate to the first milk product comprises adding at least one of milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, and casein.

14. The method of claim 10 , further comprising adding protein to the flavored milk product by adding at least one of milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, and casein.