Reduced fat and carbohydrate milk product and process for manufacturing such milk product

1. A process for manufacturing a milk product, comprising the steps of:

providing ultra filtered skim milk;

adding water and a fat source to said ultra filtered raw skim milk to obtain a first combination of ultra filtered skim milk, water and a fat source; and

adding a source of protein to said first combination to form a second combination,

wherein said first combination comprises a composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat in an amount less than about 3.3% by weight, and further wherein said steps result in a milk product comprising a drinkable beverage having organoleptic qualities similar to those of reduced or low fat milk.

2. The process of claim 1 , further comprising the steps of:

determining a first content of non-fat milk solids by weight, a second content of total solids by weight, and a third content of butter fat by weight of said ultra filtered skim milk; and

determining a first amount of water and a second amount of a fat source to add to said ultra filtered skim milk to obtain said desired composition of said first combination.

3. The process of claim 1 , further comprising the step of adding a predetermined amount of a sweetener to said first combination to form a second combination.

4. The process of claim 3 , further comprising the step of determining the content of said second combination.

5. The process of claim 3 , further comprising the step of homogenizing said second combination.

6. The process of claim 3 , further comprising the step of pasteurizing said second combination.

7. The process of claim 3 , wherein said pasteurization step further comprises pasteurizing said second combination by a HTST pasteurization process.

8. The process of claim 3 , wherein said pasteurization step further comprises pasteurizuing said second combination by a UHT pasteurization process.