**4. Conclusions**

Our results demonstrated the synergistic effect of HPP and heat on the substantial reduction of β-Lg in reconstituted IMF added with α-Lac. Compared to HTST, the HPP treatment at 600 MPa for 5 min applied at 40.4 ◦C achieved the higher ratio of α-Lac to β-Lg. Overall, the pronounced reduction of β-Lg due to the combined effect of HPP and heat confirms the possibility to manufacture a hypoallergenic and low protein RTF formula, a niche product. Further investigation is necessary to explore the post-treatment effects on physicochemical and rheological properties, along with microbial studies.

**Author Contributions:** M.A.W. conceived and performed the experiments; analyzed the data and drafted the manuscript. M.F. reviewed, edited and supervised the overall study.

**Funding:** This work was supported by the Food Industry Enabling Technologies (FIET) programme funded by the New Zealand Ministry of Business, Innovation, and Employment (contract MAUX1402).

**Acknowledgments:** The assistance of Raymond Hoffman with HPP treatment is greatly appreciated. We acknowledge Davisco Foods International Inc. (Le Sueur, MN, USA) for providing the α-Lac powder.

**Conflicts of Interest:** The authors declare no conflict of interest.
