Part 5/9:
The extracted almond liquid, still in its raw state, requires further treatment to be safe for consumer consumption. One of the essential processes is pasteurization, wherein the liquid is heated to eliminate bacteria and pathogens. The time and temperature balance during pasteurization is critical, as it can impact the flavor and texture.
After pasteurization, the liquid is rapidly cooled to maintain the desired taste. Next, flavorings, sweeteners, and nutrient fortifications—such as calcium and vitamin D—are added to ensure the beverage can serve as a viable alternative to dairy milk. This fortification is particularly beneficial for consumers who may be lactose intolerant or have dietary restrictions.