The inclusion of nut butters and cereal-derived components in milk creates significant challenges with sedimentation and lipid layering. Solving this ensures a shelf-stable, homogenous texture in non-refrigerated dairy products.

The keywords highlight flavor-free and clean label formulations in milk-based beverages. Addressing sensory defects and unwanted aromatic compounds allows for broader consumer acceptance and simpler ingredient lists.

Cereal and seed proteins often suffer from low solubility and poor mouthfeel in liquid dairy bases. Overcoming these physical limitations allows for stable, homogeneous plant-based beverage formulations.