 Since unfortified oat milk is lower in calcium, iron, and vitamin A than dairy milk, these nutrients must be added in order for the end product to be a nutritional substitute of dairy milk.Homogenization and heat-treatments such as pasteurization or ultra-high temperature (UHT) treatments are used to extend the product's shelf life.Because oat milk is produced by the disintegration of plant materials, the resulting particle sizes are not as uniform as bovine milk.