Disclosed herein is a filled milk product comprising: sweet butter solids in an amount of at least 5% (w/w) relative to the dry weight of the filled milk product, a vegetable lipid source, and a first carbohydrate source wherein the filled milk product, when standardized to a solids content corresponding to 10 g powdered filled milk product in 90 g water, has a pH in the range of pH 6-8 at 25 degrees C. Additionally disclosed is a method of producing said filled milk product comprising mixing the components, one or more processing steps, such as heat treating, homogenising and/or spray-drying the mixture, and packaging the mixture, such as in a bottle, a can, a bag, a pouch, or a sachet.
