A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by(a) providing a milk component；(b) optionally, separating the cream from the milk component；(c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1；(d) mixing the permeate with a liquid lipid phase and a solid active agent phase；(e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment； and(f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.
