We propose a method for treating a liquid food product that is suitable for that, as illustrated in [PROBLEMS] skim milk, foaming is high, can be effectively reduced efficiently and the dissolved oxygen concentration in liquid foods and low defoaming property . Vacuum vessel, or, to put in the state are heated to temperature saturation temperature of the liquid food in a reduced-pressure atmosphere of the vacuum vessel (boiling point) or more, the liquid food, the [resolution] means liquid food, By vacuum chamber, and turning in a state that reduced pressure of the saturated vapor pressure or less of the liquid food at the temperature of the liquid food the vacuum vessel, to reduce the dissolved oxygen concentration in the liquid food. [Selection] Figure Figure 1【課題】脱脂乳に例示されるように、起泡性が高く、消泡性が低い液状食品の溶存酸素濃度を効率的かつ効果的に低減することに適した液状食品の処理方法を提案する。【解決手段】液状食品を、減圧容器内に、当該減圧容器内の減圧雰囲気における当該液状食品の飽和温度(沸点)以上の温度に加温している状態で投入する、あるいは、液状食品を、減圧容器内に、当該減圧容器内を前記液状食品の温度における液状食品の飽和蒸気圧以下に減圧している状態にして投入することにより、液状食品の溶存酸素濃度を低減させる。【選択図】図1
