| 90°C-95°C/5-10 min | Yogurt manufacture | Most non-spore-forming bacteria | Almost total denaturation of whey proteins (WP) | Causes increased viscosity of yogurt through for mation of WP – k-casein complexes and enhanced water binding capacity |
| 72°C-80°C/15-30 s) | Low-heat skim milk powder (SMP) | Non-spore-forming pathogens and psychrotrophic spoil-age bacteria | As for pasteurization; little whey protein denaturation- WPNI>6.0 g/L | Product used for recombined milk, milk, standard-isation, cheese manufacture |
| 85°C/1 min; 90°C/30 s; 105°C/30 s | Medium-heat SMP.Pre-heating in UHT processing Whole milk powder. | Non-spore-forming pathogens and psy-chrotrophic spoil-age bacteria | Moderate to substantial whey protein denaturation- WPNI 1.5-6.0 g/L; inactivation of plasmin; Exposure of some sulfhydryl groups and formation of some sulfhydryl compounds which act as antioxidants in whole milk powder | Product used for ice-cream, chocolate, confectionery Decreases fouling of UHT plants and reduces plasmin-catalysed proteolysis during storageImproves storage stability of whole milk powder |
| 90°C/5 min; 120°C/1 min; 135°C/30 s | High-heat SMP | Non-spore-forming pathogens, psychro-trophic spoilage bacteria and most spores at the most severe conditions | Extensive whey protein denaturation- WPNI<1.5/L | Product used for recombined evaporated milk |
| >120°C/>40 s | High-high-heat or high-heat-high-stable SMP | Non-spore-forming pathogens, psychrotrophic spoilage bacteria and most spores | Almost complete denaturation of whey proteins- WPNI<<1.5 g/L | Product used for bakery products and recombined evaporated milk |