Modern technologies for the production of alternative milk from plant products

In the modern world, benefits of animal milk are questioned due to spread lactose intolerance and food allergy proteins among population, as well popularization such nutrition systems vegetarianism veganism. this regard, market is growing demand for vegetable analogues cow's milk, which made from cereals legumes, nuts seeds. This article provides an overview currently existing traditional technologies creating plant-based substitutes that used in mass commercial production. The main stages technological raw materials described. Some parameters processing products plant origin given when using their production process taking into account differences certain types obtain alternative drinks. advantages degree efficiency various variants thermal non-thermal treatment noted. Innovative ways improving quality analogues, have shown effectiveness use laboratory conditions, also considered. improvement modernization make it possible preserve more nutrients drinks, improve balance and, a result, increase human body. analogue can replace depends on level technology progressiveness, very important consumers who include diet. Further research direction will not only expand range healthy market, but contribute security cities countries greater accessibility population high-quality sources nutrients.