Consumer trends are focused on minimal processing of milk. The new process technologies for heat treatment used in the dairy industry today probably have smaller effects on the nutritional quality and functionality of milk than the older technologies that are the basis for the calculations of nutritional values declared to consumers. The aim of this project is to evaluate mild heat treatment processes with minimal impact for a natural milk and a preserved nutritional value and functionality. This increases the demand for milk and opens up for new groups of consumers and opportunities for increased export of milk products and milk-based foods. This contributes to growth, competitiveness and a sustainable production that increase dairy farm profitability. The application is supported by Arla Foods, Norrmejerier, Skånemejerier, the National Food Agency, LRF Dairy Sweden and Tetra Pak.