Fuente: WIPO "milk" A process for the production of a liquid dairy product that is substantially free from micro-organisms that would bring about spoilage during storage of the untreated product at 10.degree. to 30.degree. C., which process comprises the steps of PA0 (a) heating a liquid milk product to a temperature not exceeding 105.degree. C., PA0 (b) heating the liquid milk product at a rate of at least 4.8.degree. C. per second to a temperature above 105.degree. C. and PA0 (c) cooling the liquid milk product at a rate of at least 8.8.degree. C. per second to a temperature below 110.degree. C., the total time that the liquid milk product spends above 105.degree. C. being such that the B* value of the complete heat treatment regime is not more than 1.01 and not less than about 0.5 and the C* value of the complete heat treatment regime is not more than 0.27.