Meat substitutes include at least a dried milk product, a carbohydrate, and a liquid such as water. The dried milk product includes one or both of non-fat dry milk and buttermilk powder. The carbohydrate includes one or both of syrup solids, such as corn syrup solids, and a starch, such as modified corn starch. The meat substitutes include amino acids and sugars that undergo a Maillard reaction during preparation of the meat substitutes, yielding flavor compounds in, and non-enzymatic browning of, the meat substitutes. The meat substitutes can be used in the production of food products such as dairy-based jerky.肉類替代品包含至少一種乾乳製品、碳水化合物及一種液體諸如水。所述乾乳製品包含脫脂乳粉及酪乳粉中之一種或兩種。所述碳水化合物包含糖漿固體（諸如玉米糖漿固體）及澱粉（諸如改性玉米澱粉）中之一種或兩種。所述肉類替代品包含在製備所述肉類替代品期間經歷美拉德反應之胺基酸及糖，在所述肉類替代品中產生風味化合物及肉類替代品之非酶促褐變。所述肉類替代品可用於產生食品，諸如基於乳製品之肉乾。
