I am hoping that someone out there can help me. I recently called Hillcrest Foods (the place where I order all of my bulk baking supplies) and asked about prices for dry milk powder. They gave me the prices for both low heat and high heat milk powder. They could not explain the differences. I want to use it in making yogurt, baking bread, and in cooking. Does anyone have a suggestion on which one I should purchase? Also, could someone please explain to me the difference between the two.