Meet the editor

Małgorzata Ziarno is a professor at the Institute of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Poland. Her professional interests include production systems and quality of dairy products and their plant substitutes, analysis and evaluation of dairy products and their plant substitutes, food production hygiene and food quality control, application of lactic acid bacteria and propionic acid bacteria in food produc-

tion and bioprotection, production of functional food, and modifying the nutritional value. Privately, she is a person with a wide range of interests and a wealth of hobbies, including food, cultivation of plants, astronomy, and cosmonautics as well as music and computer games.

Contents

**Section 1**

**Section 2**

to Human Health

**Preface XI**

Human Health and Consumer Acceptance **1**

**Chapter 1 3**

**Chapter 2 19**

Animal Nutrition **33**

**Chapter 3 35**

**Chapter 4 63**

**Chapter 5 77**

**Chapter 6 91**

**Chapter 7 113**

Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits

*by Laís Zandona, Caroline Lima and Suzana Lannes*

*by Patrycja Cichońska and Małgorzata Ziarno*

Stability Aspects of Non-Dairy Milk Alternatives

Milk Alternative and Its Potential Food Uses

Lactic Acid Bacteria and Bifidobacteria *by Ewa Kowalska and Małgorzata Ziarno*

Kidney Beans (*Phaseolus vulgaris* L.)

Use of Soy Milk in Lamb Feeding

*by Jyotika Dhankhar and Preeti Kundu*

Production and Consumer Acceptance of Millet Beverages

Technology and Application of Milk Substitutes in Human and

Kenaf (*Hibiscus cannabinus* L.) Seed Extract as a New Plant-Based

*Wan Zunairah Wan Ibadullah, Norhasnida Zawawi and Nazamid Saari*

The Possibility of Obtaining Buckwheat Beverages Fermented with

Functional Fermented Beverage Prepared from Germinated White

*by Anna Veber, Dorota Zaręba and Małgorzata Ziarno*

*by Youssouf Toukourou and Abdoulaye Moubarack*

*by Roselina Karim, Nor Aini Mat Noh, Shafa'atu Giwa Ibrahim,* 

## Contents


Preface

Foods based on milk, as well as those containing milk, are important elements in the human diet. Unfortunately, due to containing ingredients that may cause intolerance or allergy, these products cannot be consumed by consumers suffering from hypersensitivity to lactose, galactose, or milk proteins. People suffering from this dysfunction must often eliminate milk and dairy products from their diet. Similar exclusions are made by people opting for veganism or other forms of elimination diets with an ideological, ethical, or health background. The response to this tendency and consumer expectations is the creation of new brands of veg producers, as well as the introduction of plant variants to the offer of large companies. It is influenced by the increasing nutritional awareness of people, more affordable prices, and the increasing availability of ready-made vegan or vegetarian products. At the same time, the number of people who consume a traditional diet but willingly include plant dishes is increasing. This is explained by the desire to diversify the nutritional and taste profile of the diet. The increasing tendency of allergies to animal proteins, including milk proteins, as well as lactose intolerance, is not without significance for expanding the availability of plant substitutes. In connection with all of this, a serious challenge for the food industry is the development of new, alternative products with attractive tastes and comparable nutritional values to replace dairy products. More and more shops and restaurants are offering

Factors such as increasing pro-health awareness, more frequent occurrence of allergies and lifestyle diseases, and an increasing number of vegan consumers have contributed to the growing demand for alternative products. The dairy product alternatives market began its development with dairy drinks as milk substitutes. The plant beverages market is growing both in terms of the scale of production and the variety of raw materials used in the production of beverages. Soybean was one of the first raw materials used to produce vegetable drinks in the form of milk substitutes. Its popularity within this product category is weakening in favor of others, such as nuts (almonds, hazelnuts, cashews, ground almonds), grains (oats, rice, quinoa, buckwheat, millet, corn, and kamut wheat, spelt) and hemp, sunflower or chia seeds as well as coconut or banana fruit. In addition, the raw materials that diversify and enrich plant-based drinks provide taste, color, and aroma. It is worth emphasizing that plant drinks are a source of fiber and other ingredients such as vitamins D, B12, and B2, which are enriched in these types of products and at the same time do not contain cholesterol and lactose. According to all forecasts, the Polish market for plant drinks will develop dynamically. Its development will be based on expanding the range of raw materials that meet gluten-free and high nutritional values, based on natural ingredients, and originating from organic farming. Currently, the most popular plant drinks are rice milk, which has a delicate taste, and oat milk, which has a mild taste and contains naturally occurring prebiotic substances like beta-glucan. Oat milk can also be made gluten-free. Beverages such as coconut, millet, and almond milk are extremely popular due to their characteristic organoleptic feature. It is probably only a matter of time before beverages from other previously unused sources appear on the market, for example, grains, nuts, or other plant parts. The greatest technological difficulty in the plant-based

plant-based equivalents of animal products.
