Food Processing Technologies Aspects on Plant-Based Milk Manufacturing: Review

Abstract The emergence of immune and non-immune related diseases such as lactose intolerance milk allergy has contributed to the consumption pattern changes over last decades. Moreover, problem with calorie concern, a saturated fatty acid in dairy milk, vegan diets have further shifted consumer choices alternatives. Plant-based is liquid part extracted from plants legumes, nuts, cereals, seeds, pseudo cereals. It regarded replacement for perceived healthier product due presence bioactive compounds. However, nutritional content, sensory properties, stability products are main drawbacks plant-based these properties very different compared milk. Application food processing technologies production been applied ensure quality final product. New non-thermal address issues This article reviewed technological aspects production, including advanced technologies.