Authors :
Abdulaziz Eshonturaev; Dilafruz Sagdullaeva; Dilnoza Salikhanova
Volume/Issue :
Volume 8 - 2023, Issue 6 - June
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://tinyurl.com/mr2jj7jv
DOI :
https://doi.org/10.5281/zenodo.8088973
Abstract :
Despite the fact that animal milk has a
number of useful properties, the demand for plant-based
milk is increasing due to reasons such as the inability to
digest lactose in most consumers, allergies to the proteins
contained in animal milk, and the popularization of a
vegetarian lifestyle. Alternative to animal milks, plant-
based milks are mainly made from nut-fruits, some
seeds, grains and cereals. The important components of
the above raw materials are extracted in water, enriched
according to functional requirements, homogenized,
aseptically processed and packaged. As a result of these
technological processes, plant milk can be an alternative
to animal milk in terms of appearance and composition.
In the food industry, the plant based milk market is a
rapidly developing area, and several famous brands are
finding a lot of customers around the world. In this
research, the physical and chemical characteristics of
plant milk obtained from local almond varieties in
laboratory conditions were compared with imported
plant milk based on modern technological analysis.
Keywords :
Almond Milk, Lactose Intolerance, Cholesterol, Amid Group, Fatty Acid, Scanning Elector Microscope, IR Spector, Scanning Electron Microscope.
Despite the fact that animal milk has a
number of useful properties, the demand for plant-based
milk is increasing due to reasons such as the inability to
digest lactose in most consumers, allergies to the proteins
contained in animal milk, and the popularization of a
vegetarian lifestyle. Alternative to animal milks, plant-
based milks are mainly made from nut-fruits, some
seeds, grains and cereals. The important components of
the above raw materials are extracted in water, enriched
according to functional requirements, homogenized,
aseptically processed and packaged. As a result of these
technological processes, plant milk can be an alternative
to animal milk in terms of appearance and composition.
In the food industry, the plant based milk market is a
rapidly developing area, and several famous brands are
finding a lot of customers around the world. In this
research, the physical and chemical characteristics of
plant milk obtained from local almond varieties in
laboratory conditions were compared with imported
plant milk based on modern technological analysis.
Keywords :
Almond Milk, Lactose Intolerance, Cholesterol, Amid Group, Fatty Acid, Scanning Elector Microscope, IR Spector, Scanning Electron Microscope.
