A stabilized non-sour dairy base may be used as a heavy cream substitute or other culinary purposes in food products. The dairy emulsion is composed of a dairy cream, a fat source (about 3 to 5%, by weight), a protein source and a non-sour acidulant. The acid can be one or more edible metal acid salts of inorganic acids and edible inorganic acids, selected so that the dairy base will have a pH between about 4.7 and 5.0. The base will have a shelf life of at least about 30 days under refrigeration.
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