A method for preparing delactosed milk products, characterized in that the delactosed milk products are prepared through the steps of A -A, A -A, B -B, or B -B: A: defatting milk to obtain low-fat milk and milk fat; A: heating the low-fat milk obtained in step A and adding milk coagulant and calcium salt solution with stirring to obtain milk curd; A: heating the milk curd, cutting, and stirring to obtain curd particles and whey, and separating and collecting the curd particles and the whey; A: dissolving the curd particles in a milk-dissolving solvent to obtain re-dissolved milk, the pH value of which is controlled at between 6.6 and 7.0; A: removing lactose from the whey obtained in step A using membrane separation to obtain delactosed whey or delactosed whey powder; A: mixing the re-dissolved milk obtained in step A with the delactosed whey or the delactosed whey powder obtained in step A, and adding an emulsifier to obtain lactose-free milk by shear emulsification reaction; A: homogenizing and disinfecting the lactose-free milk obtained in step A to yield lactose-free liquid milk which may be further dried to give lactose-free milk powder, or homogenizing and disinfecting the mixture of lactose-free milk obtained in step A with common milk to obtain low-lactose liquid milk which may be further dried to give low-lactose milk powder; B: heating milk and adding milk coagulant and a calcium salt solution with stirring to obtain milk curd; B: heating the milk curd, cutting, and stirring to obtain curd particles and whey, and separating and collecting the curd particles and the whey; B: dissolving the curd particles in a milk-dissolving solvent to obtain re-dissolved milk, the pH value of which is controlled at between 6.6 and 7.0; B: removing lactose from the whey obtained in step B using membrane separation to obtain delactosed whey or delactosed whey powder; B: mixing the re-dissolved milk obtained in step B with delactosed whey or delactosed whey powder obtained in step B, and adding an emulsifier to obtain lactose-free milk using shear emulsification reaction; and B: homogenizing and disinfecting the low-lactose milk to obtain low-lactose liquid milk, which may be further dried to obtain low-lactose milk powder. A: defatting milk to obtain low-fat milk and milk fat; A: heating the low-fat milk obtained in step A and adding milk coagulant and calcium salt solution with stirring to obtain milk curd; A: heating the milk curd, cutting, and stirring to obtain curd particles and whey, and separating and collecting the curd particles and the whey; A: dissolving the curd particles in a milk-dissolving solvent to obtain re-dissolved milk, the pH value of which is controlled at between 6.6 and 7.0; A: removing lactose from the whey obtained in step A using membrane separation to obtain delactosed whey or delactosed whey powder; A: mixing the re-dissolved milk obtained in step A with the delactosed whey or the delactosed whey powder obtained in step A, and adding an emulsifier to obtain lactose-free milk by shear emulsification reaction; A: homogenizing and disinfecting the lactose-free milk obtained in step A to yield lactose-free liquid milk which may be further dried to give lactose-free milk powder, or homogenizing and disinfecting the mixture of lactose-free milk obtained in step A with common milk to obtain low-lactose liquid milk which may be further dried to give low-lactose milk powder; B: heating milk and adding milk coagulant and a calcium salt solution with stirring to obtain milk curd; B: heating the milk curd, cutting, and stirring to obtain curd particles and whey, and separating and collecting the curd particles and the whey; B: dissolving the curd particles in a milk-dissolving solvent to obtain re-dissolved milk, the pH value of which is controlled at between 6.6 and 7.0; B: removing lactose from the whey obtained in step B using membrane separation to obtain delactosed whey or delactosed whey powder; B: mixing the re-dissolved milk obtained in step B with delactosed whey or delactosed whey powder obtained in step B, and adding an emulsifier to obtain lactose-free milk using shear emulsification reaction; and B: homogenizing and disinfecting the low-lactose milk to obtain low-lactose liquid milk, which may be further dried to obtain low-lactose milk powder.