To provide a new jam-like dairy product concentrate having rich milk flavor, and to provide a method for producing the dairy product concentrate.

This method for producing the dairy product concentrate comprises heating and concentrating a dairy product mixture which contains cow milk, sugarless condensed milk, and granulated sugar and which contains no pectin, at 100C for 25-35 min, followed by heating and concentrating the mixture at 102C for 55-65 min, at 104C for 55-65 min, and at 106C for 85-95 min. The dairy product mixture contains, for instance, 40-50 wt.% cow milk, 20-30 wt.% sugar-added condensed milk, 8-18 wt.% sugarless condensed milk, and 5-25 wt.% granulated sugar, and preferably, does not contain pectin.