Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat treatment comprises subjecting the dry ingredient to a temperature of greater than 48° C. to no greater than 60° C. for a period of from 2 days to 30 days and allows for incorporation of the dry ingredient into the dryblended powdered nutritional composition without risk of substantial microbial contamination of the composition, and further, without substantially altering the physical and functional properties of the dry ingredient.
