A process is proposed for production of low microbial count whole milk products, in which(a1) optionally, the milk product that is to be reduced in microbial count is subjected to a first heat pretreatment in a heat exchanger, and heated to temperatures in the range from 25 to 30° C.,(a2) the optionally pretreated milk product is heated to temperatures of 50 to 75° C. by direct injection of superheated steam (“direct steam injection”, DSI) and pasteurized in the course of this, and(a3) the pasteurized product is cooled by flash cooling.A similar process for production of low microbial count skimmed milk products is likewise disclosed, which, as the most important intermediate step, additionally comprises separating off the cream.
