Milk powders having improved sensory properties are proposed which are obtainable in that(a) a mixture is produced from a milk product and sugar,(b) the mixture is subjected to a first temperature treatment and in the course of this is simultaneously sterilized and concentrated,(c) the concentrate thus obtained is subjected to a second temperature treatment in which caramelization occurs,(d) the caramelized product thus obtained is subjected to a first cooling,(e) the first cooled product thus obtained is seeded with carbohydrate crystals,(f) the seeded product thus obtained is subjected to a second cooling,(g) the second cooled product thus obtained is subjected to a drying on a vacuum-belt dryer with subsequent comminution and finally(h) the dry powder is discharged.
