Plant-based milk products
Aline R.A. Silva, Marselle M.N. Silva, Bernardo Dias Ribeiro
Abstract
Plant-based milk substitutes, or simply plant milk, are produced from the breakage of the interesting raw material, reducing its size, with subsequent extraction in water and homogenization. Soymilk is still the most consumed, but there is a variety of options for vegetable milk production. The raw materials used can be classified into cereals, leguminous plants, nuts, seeds, and pseudocereals. Cow’s milk is usually consumed in liquid form, powdered or as dairy products, and the same can be expected from plant-based substitutes. Following this opportunity, studies with vegetable milk from different raw materials for the production of powdered plant milk and its derivatives, such as cheese, yogurt, fermented, probiotics, kefir, and ice cream, have had increasing appeal.