Fuente: WIPO "milk" A liquid milk product is heated to a temperature up to 105oC and is then heated to a temperature above 105oC at a rate of at least 4.8oC per second and then cooled at the rate of at least 8.8oC per second to a temperature below 110oC. The time spent by the milk product at a temperature above 105oC is such that the B* value (ie destruction of the thermophilic spores as defined in the specification) of the milk product is not more than 1.01 and the C* value (indicating the chemical effect of a heat treatment as measured by the loss of thiamine from the liquid milk product) of the milk product is not more than 0.27.