Once the liquid product is separated, adding other ingredients, such as fortifying vitamins and minerals, or sweeteners, flavorings, salts, oils, and similar ingredients, forms the final product.[1][lower-alpha 2] 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.[2] Homogenization and heat-treatments such as pasteurization or ultra-high temperature (UHT) treatments are used to extend the product's shelf life.[2]