Modeling milk heating processes leading to milk shelf-stable without refrigeration was studied. Evaluated criteria were: inactivation of bacterial spores and highly thermosresistant spores (HTRS), reduction of the plasmin activity and Pseudomonas peptidases, lactulose formation, browning, and thiamin loss. Special emphasis was laid on including the inactivation of milk spoilage enzymes in the modeling approach. The reduction of bacterial spores and plasmin activity was shown to be essential for the shelf-stability. Using modeling, risks posed by the selected criteria can be identified and eliminated by adapting the processes.