The processes chosen for dairy drinks and related products like yogurts or creams depend on their distribution methods and product image. Fortified dairy products can be challenging to process and develop. Some products have an image of high quality or fresh flavor. Therefore, they are often pasteurized or processed for extended shelf life, and must be refrigerated. Other products are meant to be more convenient and require no refrigeration. Therefore, they must be aseptically processed. Below is a guide to help you select what process best suits your product’s needs and what MicroThermics equipment or services can best help you in your R&D.