using milk, condensed milk, whole milk powder, cream, thick cream, dry cream, cream, liquid milk oil, dry cream or anhydrous cream, refined tallow or stripped chicken fat as raw materials, it is enzymatically hydrolyzed with appropriate edible grade lipase under controlled conditions to improve its aroma components. Various milk ingredients such as skim milk, evaporated milk, skim milk powder, buttermilk, concentrated buttermilk, dried buttermilk, whey liquid, concentrated whey and whey powder can be used as diluents to adjust their aroma concentration. Then heat treatment is carried out to destroy enzymes and other microorganisms. Then concentrated and dried. Appropriate preservatives, emulsifiers, buffers, stabilizers and antioxidants, such as sodium chloride, may also be added.