A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or substantially no fat. The permeate from the microfiltration process is ultrafiltered to produce a retentate that is high in protein with few other solids. The permeate of the ultrafiltration step, or other milk salt containing fluid may be used to perform diafiltration on the retentate of the microfiltration process. The permeate may also be used to provide protein fortification to other food and beverage products, and is especially useful in its liquid form for such fortification.