These products are storage stable liquids.

In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition.

A method of making a shelf-stable beverage is also disclosed.

In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition.

Methods of making the shelf-stable fermented dairy products are also provided.

A shelf stable (1K) product useful for the surface treatment is obtained.

The present disclosure provides methods for manufacturing a shelf-stable food product.

The invention is applicable to marketing salted shelf-stable intermediate-moisture food products.

A method is disclosed for producing shelf-stable guacamole.

A process of preparing said shelf-stable dairy mousse is also provided.

Also provided are shelf stable dry particles and products containing them.

The pH of the stable beverage is typically between 3.0 to 4.6.

Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided.

Some embodiments of the present disclosure are directed to shelf-stable dairy products.

Disclosed are shelf stable nutritional liquids including metal amino acid chelates.