Raw milk 2007 and 2016 there was a burden of 144 outbreaks connected to raw milk consumption in the United States. Because raw milk production skips the pasteurization process, the germs that are normally removed remain in the milk product. Exposure to raw milk containing harmful germs poses a threat of infection, including Camplyobacter, Cryptosporidium, E.coli, Listeria, and Salmonella. Additionally, depending on the severity of infection, there may be further threat to human health. Infection has the potential to induce serious illness such as Guillain-Barré syndrome and Hemolytic Uremic Syndrome (HUS). Because of the vulnerability of developing and degrading immune systems, children,
Oat milk processing is necessary to create a product with nutrients which are bioavailable. The procedure starts by grinding, or milling, oats to break apart their outer hull. Soaking and subsequently extracting nutrients from the oats have the most direct implications on the final milk product. Increasing the yield in this step may be assisted by chemical catalysts, enzymes, or an increase in temperature, all in order to remove nutrient molecules from the solid byproduct and incorporate them into the liquid. Chemical catalysts increase the pH of the mixture, enzymatic catalysts induce partial hydrolysis of proteins and polysaccharides, and higher temperatures increase