I'm doing a little research project on Almond Milk and I'm having a bit of a struggle finding information. I'm assuming the target organisms are the usual suspects; E. Coli, Salmonella, and Listeria, which would all be controlled by pasteurization. As for spoilage organisms, what is the best way to prevent/limit those? Super sanitized equipment? Temperature control? Any information on almond milk processing would be appreciated.