Processing Plant-Based Milks
Plant-based products like Soymilk/drinks, Oatmilks/drinks, and similar products like plant-based yogurts or smoothies present unique development and processing challenges. Like all products, their distribution methods and product images determine how they need to be processed. For example, many products have an image of high quality or fresh flavor. These are frequently pasteurized, or use an Extended Shelf-Life (ESL) process, and must be refrigerated.
Other products are meant to be more convenient and not require refrigeration but still provide high quality. These types of products are aseptically processed.
Both ESL and Aseptic processes are UHT processes. Therefore, they may use indirect or steam injection heating. In comparison, pasteurization processes are done under HTST conditions, and therefore must be heated indirectly to match with commercial HTST processes.
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.