A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250
kJ/100 g, and with essentially all of the original milk calcium retained,
and all of the original milk proteins, and a process for manufacturing
such a milk product, wherein a milk product is adjusted to pH 7.0 to 9.5
prior to ultrafiltration; nanofiltration of the permeate; and mixing of
the nanofiltration permeate and part of the ultrafiltration retentate and
water; whereafter pH is adjusted to the normal pH of the milk.