Plant-based milks and related products like beverages, yogurts, ice cream, and desserts may, in many ways, parallel dairy products. However, they present unique processing challenges. Improper pasteurization, Aseptic, or ESL processing of plant-based products guarantees failure in the lab and at the plant.  

Successfully developing and producing these products means accommodating their unique needs in both R&D and production. We will take a high-level look at how these products differ from their dairy counterparts and how this affects:

• Choice of process styles (Indirect vs. Steam Injection)
• Process and Temperature Requirements
• Homogenization Location and Pressure Requirements

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