Abstract: An ultrapasteurized liquid milk concentrate to provide a reconstituted milk beverage that tastes like fresh milk and a method for producing same. The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids intermediate liquid milk concentrate. An amount of cream is mixed with the intermediate milk concentrate to form a condensed liquid blend having a preselected amount of fat content to produce said reconstituted milk beverage having the desired taste characteristics. A sufficient amount of a stabilizer material with a predetermined amount of said condensed liquid blend to produce a final liquid milk concentrate. The stabilizer material is effective to ensure uniform distribution of and prohibit separation and settling of milk solids in the ultrapasteurized liquid milk concentrate during storage.