A method of producing a packaged, lactose-reduced milk-related product, the method comprising the steps of: a) providing a lactose-reduced milk-related feed by subjecting a milk to at least one ultrafiltration (UF) step, which leads to the formation of an UF retentate and a UF permeate, and using at least the protein of UF retentate for the formation of the milk-related feed, so that milk-related feed contains at least the protein of UF retentate, b) subjecting a milk derivative derived from said milk-related feed to a High Temperature (HT)-treatment, wherein the milk derivative is heated to a temperature in the range of 140 - 180 degrees C, kept in that temperature range for a period of at most 200 msec., and then finally cooled, c) packaging a lactose-reduced milk-related product derived from the HT-treated milk derivative, which method furthermore involves a hydrolysis step where at least some of the lactose is hydrolysed into glucose and galactose and an enzyme inactivation step whereby the combined activity of plasmin and plasminogen of the treated liquid is reduced by at least 60% relative to the activity of the untreated liquid, wherein deriving the milk derivative from the milk-related feed involves subjecting the milk-related feed to the enzyme inactivation step and where the hydrolysis step is performed after subjecting the milk-related feed to the enzyme inactivation step, or wherein deriving the milk derivative from the milk-related feed involves hydrolysing at least some of the lactose of the milk-related feed and where the enzyme inactivation step is performed after the hydrolysis, or wherein deriving the lactose-reduced milk-related product from the HT-treated milk derivative involves subjecting the HT-treated milk derivative to the enzyme inactivation step, and wherein deriving the lactose-reduced milk-related product from the milk derivative involves hydrolysing at least some of the lactose of the HT-treated milk derivative, and wherein the hydrolysis step is performed before or after subjecting the HT-treated milk derivative to the enzyme inactivation step. a) providing a lactose-reduced milk-related feed by subjecting a milk to at least one ultrafiltration (UF) step, which leads to the formation of an UF retentate and a UF permeate, and using at least the protein of UF retentate for the formation of the milk-related feed, so that milk-related feed contains at least the protein of UF retentate, b) subjecting a milk derivative derived from said milk-related feed to a High Temperature (HT)-treatment, wherein the milk derivative is heated to a temperature in the range of 140 - 180 degrees C, kept in that temperature range for a period of at most 200 msec., and then finally cooled, c) packaging a lactose-reduced milk-related product derived from the HT-treated milk derivative, wherein deriving the milk derivative from the milk-related feed involves subjecting the milk-related feed to the enzyme inactivation step and where the hydrolysis step is performed after subjecting the milk-related feed to the enzyme inactivation step, or wherein deriving the milk derivative from the milk-related feed involves hydrolysing at least some of the lactose of the milk-related feed and where the enzyme inactivation step is performed after the hydrolysis, or wherein deriving the lactose-reduced milk-related product from the HT-treated milk derivative involves subjecting the HT-treated milk derivative to the enzyme inactivation step, and wherein deriving the lactose-reduced milk-related product from the milk derivative involves hydrolysing at least some of the lactose of the HT-treated milk derivative, and wherein the hydrolysis step is performed before or after subjecting the HT-treated milk derivative to the enzyme inactivation step. <EOS>