The problem addressed by the present invention is to provide a method for producing reconstituted milk having improved flavor and emulsion stability, and in particular to provide a reconstituted milk that has superior emulsion stability by means of ameliorating the reduced emulsion stability of reconstituted milks, and having a fresh taste/flavor like that of cow milk by reducing off-tastes and off-odors of the reconstituted milk produced in a method for producing reconstituted milk using an oil/fat content starting material and a non-fat milk solid content such as powdered skim milk. In the present invention, reconstituted milk is produced having superior emulsion stability and a taste/flavor like that of fresh cow milk by means of separately performing (1) a step for preparing a non-fat milk solid component solution containing a non-fat milk solid content starting material, heat sterilizing the non-fat milk solid content solution, and cooling the result, and (2) a step for preparing an oil/fat emulsion containing the oil/fat content starting material, and heat sterilizing and cooling the result, and then (3) mixing the non-fat milk solid component solution and the oil/fat emulsion and performing a homogenization process on the mixture of the non-fat milk solid component solution and the oil/fat emulsion at a temperature that is at least the congealing point of the oil/fat.Le problème décrit par la présente invention est de fournir un procédé de production de lait reconstitué ayant un arôme et une stabilité en émulsion améliorés, et en particulier de fournir un lait reconstitué qui possède une stabilité en émulsion supérieure grâce à l'amélioration de la stabilité en émulsion réduite des laits reconstitués, et ayant un goût/un arôme frais similaires à ceux du lait de vache en réduisant les goûts désagréables et les odeurs désagréables du lait reconstitué produit selon un procédé de production de lait reconstitué utilisant une matière de départ à teneur en huile/gra
