A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by(a) providing a raw milk；(b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20° C.；(c) separating the cream, obtaining a skimmed milk；(d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75° C.；(e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight； and(f) drying the pasteurised skimmed milk concentrate in a spray tower.
