Technology and Application of Milk Substitutes in Human and Animal Nutrition

*Milk Substitutes - Selected Aspects*

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Abstract in English)

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English)

Abstract in English)

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**Chapter 3**

**Abstract**

to maintain it.

**1. Introduction**

homogenization, stability

Milk Alternatives

*Jyotika Dhankhar and Preeti Kundu*

Stability Aspects of Non-Dairy

In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium; its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. Different range of ingredients are added to non-dairy milk alternatives such as oils, emulsifiers, thickeners, antioxidants, minerals etc. The main problem associated with non-dairy milk alternatives is generally linked with its stability. Stability is a crucial factor that governs the sensory properties and overall acceptance of non-dairy milk alternatives. Differences in processing parameters and molecular interaction mechanisms affect the stability of emulsions as well as the stability of non-dairy milk manufactured thereof. Various treatments like thermal treatment, non-thermal processing (ultra high pressure homogenization, pulsed electric field, ultrasonication), addition of emulsifiers are effective in achieving the stability of non-dairy milks. The present chapter aims to summarize the various factors contributing to the physical stability of non-dairy milk alternatives like appearance, consistency, emulsion stability, and the approaches required

**Keywords:** non-dairy milk alternatives, emulsifiers, thickeners, ultra high pressure

Food has served multitude of functions for humans since ages, such as satiating hunger, quenching the palate with different savory food products, promoting well-being and socializing on one side of the equation, and providing the basis of energy production for regulating physiological needs, acting as a source of health promoting bioactive components, and antioxidants, on other. Among the foods, animal based products like bovine milk and beef are by far the most commonly consumed ones in the world. Apart from reasons of health and wellbeing, consumers nowadays are interested in reducing their intake of animal products because of moral and environmental reasons. Different issues underlying the negative attitude towards the manufacture of animal based products include environmental pressures from the vast amounts of agricultural produce and water essential for feeding animals, habitat loss deforestation, animal exploitation, species extinction, and pollution in production and transportation of the food until it reaches the consumer.

## **Chapter 3**
