To provide sterilization milk is processed using the method and a method of suppressing abnormal flavor in sterilized milk and [challenge] raw milk, are subjected to the production of milk of good flavor and quality. I do a process of lowering the dissolved oxygen concentration in the process until the sterilization process in the milking of [SOLUTION] milk. I done until after 72 hours from the milking process to reduce the dissolved oxygen concentration. After the process of lowering the dissolved oxygen concentration, until sterilization, to remain dissolved oxygen concentration is low. Suppression of abnormal flavor, for at least one of the suppression of the increase and / or suppression of the increase, suppression of cooked odor, and generation of sulfides and / or suppression of spontaneous oxidation odor of raw milk, and generation of hexanal, Alternatively, it is to perform a plurality. [Selection] Figure Figure 1【課題】原料乳及び殺菌乳における異常風味を抑制する方法及び当該方法を用いて処理され、品質や風味の良い牛乳の製造に供される殺菌乳を提供する。【解決手段】牛乳の処理工程における搾乳から殺菌処理までの過程において溶存酸素濃度を低下させる処理を行う。溶存酸素濃度を低下させる処理は搾乳から72時間経過するまでに行う。溶存酸素濃度を低下させる処理を行った後、殺菌処理までの間、溶存酸素濃度が低い状態を維持する。異常風味の抑制は、原料乳の自発性酸化臭の抑制、ヘキサナールの生成及び/又は増加の抑制、加熱臭の抑制、サルファイド類の生成及び/又は増加の抑制の中のいずれか一つを、あるいは、複数を行うものである。【選択図】図1
