A process for the production of low-bacteria milk powders having a whey protein nitrogen index (WPNI) of at least 2 is suggested, wherein(a) solids are removed from raw milk in a process known in itself, then the cream is separated,(b) the skim milk such obtained is subjected to heat infusion,(c) the heated milk is concentrated to a dry matter of from 30 to 50% by weight,(d) where required, the concentrate such obtained is subjected to thermal treatment for a period of at least 15 seconds at a temperature of at least 72° C., and(e) the thermally treated product such obtained is processed to a dry powder by so spraying at 100 to 120° C.
