Can. The most commonly used is used in milk powder, milkshakes, and acidic milk products. Any packaged liquid milk will add stabilizers, and the precipitation problem of soy protein can also be solved by adding stabilizers. It should be noted that in the production of dairy products, if it is low-temperature refrigerated milk, there is no problem, but if it is room temperature milk, it will be sterilized during production. The common pasteurization and UHT sterilization are no problems.