CHARACTERISTICS OF PLANT-BASED MILK ANALOGUES FOR THE PRODUCTION OF LACTOSE-FREE PRODUCTS

Abstract

Plant-based milk is becoming increasingly popular as a substitute for traditional milk, largely due to growing consumer interest in healthier, more environmentally friendly, and hypoallergenic products. The aim of this study is to characterize the main plant-based milk analogues, their production technology, and to summarize the advantages and challenges of their application in food processing. The research relied on methods of analysis, systematization, and generalization. This study examines the main plant-based sources for producing milk analogues, including grains (oats, rice), legumes (soy, peas, peanuts), nuts (almonds, cashews, macadamia, coconut), seeds (flax, hemp, sesame), and pseudocereals (quinoa, amaranth). Each type of plant-based milk has been shown to possess unique nutritional properties and bioactive compounds that may promote health benefits, including cholesterol reduction, anti-inflammatory properties, im-proved heart health, and improved gut microbiome diversity. A key benefit of plant-based milks is their suitability for individuals with lactose intolerance or dairy allergies, as well as those follow-ing vegan or plant-based diets. Furthermore, plant-based milk production has a lower environmental impact than traditional milk, requiring fewer natural resources and generating fewer green-house gas emissions. Challenges to the widespread use of milk analogues primarily stem from inconsistencies in protein content or essential micronutrients (such as calcium, vitamin D, and vitamin B12) found in milk, often requiring fortification to improve their nutritional value. Further-more, differences in taste and texture compared to traditional milk may influence consumer preferences. The novelty of the research lies in its new insights into expanding the use of plant-based milk analogues as raw materials in food systems technologies with tailored properties.