A method for producing a supplemented milk product comprises providing a cream fraction and adding at least one functional food ingredient admixed with a liquid to the cream fraction. The functional food ingredient is preferably one or more minerals or vitamins, particularly iron, vitamin A and/or vitamin D. The supplemented cream fraction is heat-treated at a temperature of at least 100 °C for a time period sufficient to reduce the microbial load. Microorganisms are physically separated from an aqueous milk fraction to reduce the microbial load of the aqueous milk. The aqueous milk fraction having a reduced microbial load is combined with the heat treated cream fraction. The aqueous milk fraction is pasteurised before, during or after it is combined with the heat treated cream fraction. Also disclosed is a supplemented milk product comprising (a) at least one functional food ingredient, (b) aqueous milk from which microorganisms have been physically separated and which has been subjected to pasteurization and (c) cream which has been heat treated to a temperature of at least 100ºC ； wherein the aqueous milk has not been subjected to heat treatment at a temperature of at least 88ºC.
