On dairy derivatives, the WAVE pasteurization/sterilization, thanks to a more capillary distribution of the heat, allows a significant reduction of the temperature difference between product and heating media with the consequent reduction of all the degradation reactions due to heat treatment (such as a reduction of the Maillard reaction), guaranteeing a lower denaturation of proteins and a less decomposition of natural aromas.
WAVE grants that the product release an aroma typical of fresh milk. On all dairy products based on acidified milk, WAVE reduces sandiness, as it avoids the coagulation of the Beta-Lactoglobulin protein caused by lactic acid during the product fermentation.