Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities

Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities

Over the years, humans and the dairy industry have depended mainly on animals, especially cattle, for their milk need. Whether for direct consumption or for the production of value-added dairy products, animal milk seems to be the gold standard, leading to a rise in its price. The exorbitant cost of...

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Bibliographic Details
Main Authors: Emmanuel Anyachukwu Irondi, Hope Tomiloba Aina, Yunus Temitayo Imam, Abigael Odunayo Bankole, Arinze Favour Anyiam, Abdulazeez Olamilekan Elemosho, Babajide Kareem, Titilayo Oluwayemisi Adewumi
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-06-01
Series:Frontiers in Food Science and Technology
Subjects:
plant-based milk
dairy milk
non-dairy milk
nutrition
nutraceutical
lactose intolerance
Online Access:https://www.frontiersin.org/articles/10.3389/frfst.2025.1593870/full
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