An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a
reconstituted milk beverage that tastes like fresh milk. A direct steam injection
process is used to form the UHT milk concentrate having at least about 30% by weight,
preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of
at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged
for subsequent mixing in conventional beverage dispensers with water at volume
ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes
like fresh milk.
