Disclosed is the use of liquid stabilised, high lactose, high pH whey as an ingredient in the standardisation of a dairy product for human consumption, wherein the liquid stabilised, high lactose, high pH whey is derived from a cheese making process and the liquid stabilised, high lactose, high pH whey is obtained by adding bacteria to milk, and where the liquid stabilised, high lactose, high pH whey originates from precipitation of casein from milk by use of acid forming bacteria as a curdling agent and the liquid stabilised, high lactose, high pH whey is used in a state in which essentially no fermentation of the lactose has taken place, and where the bacteria are deactivated immediately after obtaining the whey where the liquid stabilised, high lactose, high pH whey has a lactose content of 1-5 percent (w/w) and a pH of 4.5-6.8 and wherein the liquid stabilised, high lactose, high pH whey comprises whey proteins. Also disclosed is a process for manufacturing a dairy product comprising mixing the liquid stabilised, high lactose, high pH whey as mentioned above, with a vegetable fat, animal fat, vegetable protein, animal protein or sweeteners.
