Akademik Veri Yönetim Sistemi
International Congress on Food Researches, Sivas, Türkiye, 14 - 16 Ekim 2022, ss.361-365
The most significant health-related factors that reduce and/or prevent milk consumption worldwide are considered lactose intolerance and milk allergy. The demand of consumers for plant-based alternative milks has increased for reasons such as lactose intolerance and milk allergy triggered by cows’ milk consumption. Other than these health problems, plant milks are a significant alternative for vegans who do not consume cows’ milk and products derived from cows’ milk. Consumers consider these alternatives as a direct substitute for cows’ milk. The food sector aims to meet this increasing demand through soy milk, rice milk, coconut milk, oat milk, hemp milk, and milks produced from other plant sources. These substitutes have different sensory properties, stability, and nutrient compositions than cows’ milk. In addition to the different and imbalanced nutritional profiles of plant milks and their low protein content, the presence of antinutrients in these milks and the sensation of the taste of beans by some consumers may be listed as some disadvantages. Studies continue to investigate these milks in terms of improving their nutrient contents and raising their physical and sensory quality. However, although these milks have been assumed to be healthy among the public so far, there are very few studies on their short- and long-term effects. In this study, the main aspects of differences between cows’ milk and plant milks in terms of nutrient contents were examined. Based on this examination, the advantages and disadvantages of alternative milks were discussed to help consumers make responsible decisions.