Provided are the following: a milk beverage production method that can suppress oxidation, degeneration, degradation, and the like of a nutritional component, and in particular, the flavor degradation and loss of the nutritional component, such impacts arising in conjunction with heat treatment； and a milk beverage produced by this production method. The milk beverage production method comprises a step for heating the starting materials of a milk beverage, then subjecting the materials to centrifugation to separate skim milk, and performing component-adjustment on the separated skim milk. The milk beverage production method, such milk beverage including skim milk, comprises a step for heating the starting materials of the milk beverage, and then subjecting the materials to centrifugation.
