Characteristics of plant-based milk analogues for the production of lactose-free products

Plantbased milk is becoming increasingly popular as a substitute for traditional milk, largely due to growing consumer interest in healthier, more environmentally friendly, and hypoallergenic products. The aim of this study is to characterize the main plantbased milk analogues, their production technology, and to summarize the advantages and challenges of their application in food processing. The research relied on methods of analysis, systematization, and generalization. This study examines the main plantbased sources for producing milk analogues, including grains (oats, rice), legumes (soy, peas, peanuts), nuts (almonds, cashews, macadamia, coconut), seeds (flax, hemp, sesame), and pseudocereals (quinoa, amaranth). Each type of plantbased milk has been shown to possess unique nutritional properties and bioactive compounds that may promote health benefits, including cholesterol reduction, antiinflammatory properties, improved heart health, and improved gut microbiome diversity. A key benefit of plantbased milks is their suitability for individuals with lactose intolerance or dairy allergies, as well as those following vegan or plantbased diets. Furthermore, plantbased milk production has a lower environmental impact than traditional milk, requiring fewer natural resources and generating fewer greenhouse gas emissions. Challenges to the widespread use of milk analogues primarily stem from inconsistencies in protein content or essential micronutrients (such as calcium, vitamin D, and vitamin B12) found in milk, often requiring fortification to improve their nutritional value. Furthermore, differences in taste and texture compared to traditional milk may influence consumer preferences. The novelty of the research lies in its new insights into expanding the use of plantbased milk analogues as raw materials in food systems technologies with tailored properties.