The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition； and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 3-50 microns mean diameter D(4,3) as measured by laser diffraction.L'invention concerne un procédé de production de concentré laitier, comprenant les étapes consistant à : fournir une composition d'ingrédients comprenant des caséines micellaires et des protéines lactosériques et ayant un pH de 6,1 – 7,1 et une concentration en protéines comprise entre 3 et 25 % en poids, et la composition d'ingrédients ayant un rapport caséine/protéines lactosériques de 90/10 – 60/40, ajouter 3 – 25 mM de cations divalents pour obtenir une concentration en cations divalents libres de 3 – 8 mM dans la composition d'ingrédients, homogénéiser la composition d'ingrédients ； puis pasteuriser et agiter la composition d'ingréd
