United States raw milk debate temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds. Milk is tested following pasteurization to confirm that bacteria have been killed to an acceptable level. Pasteurization kills pathogenic bacteria which occasionally may be present in milk, including those causing tuberculosis ("Mycobacterium bovis"), listeriosis ("Listeria monocytogenes"), Q fever ("Coxiella burnetii"), brucellosis ("Brucella"), campylobacteriosis ("Campylobacter"), salmonellosis ("Salmonella"), and several other foodborne illnesses (e.g., ). Pasteurization may not kill some resistant bacteria, which can eventually cause souring and spoilage of fresh milk. UHT pasteurization (Ultra High Temperature) is
Oat milk and beta-amylase, producing maltodextrins which gelatinize at higher, more suitable temperatures. Adding ingredients as fortifying nutrients is also a difficult procedure. The nutrients must be bioavailable and stable in the final product, otherwise the quality or effectiveness of the product may be insufficient. Research in this field is often funded to discover procedures which successfully incorporate bioavailable nutrients into oat and other plant-based milks. Oat milk is highly applicable to diets of individuals who suffer from lactose intolerance (LI), cow's milk allergiy (CMA), celiac disease (CD), irritable bowel syndrome (IBS), radioiodine cancer treatment, eczema, inflammatory bowel disease (IBD), and possibly