Dairy product and preparation method therefor

Abstract

A dairy product and a preparation method therefor. The method comprises: subjecting raw milk to fat separation and membrane filtration separation to obtain cream, a filtration membrane concentrate, and a permeate; subjecting the permeate to freeze concentration and decanter centrifugation to obtain water, a concentrated lactose solution, and concentrated skim milk; subjecting the water, the concentrated lactose solution, and a lactase to enzymatic hydrolysis to obtain a lactose-free solution; subjecting the cream, the filtration membrane concentrate, and the concentrated skim milk to an ultra-high temperature sterilization to obtain a first sterilized product; and subjecting the first sterilized product and the lactose-free solution to a first mixing treatment to obtain the dairy product. The method can effectively reduce the Maillard reaction, maximizes the retention of natural color and nutritional components derived from milk, and enhances the nutritional value, flavor, mouthfeel, color, and stability of the product. Furthermore, the method features a high production efficiency and a low cost, making it suitable for industrial-scale production and use.

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