The Importance of Plant-Based Milks in the Food Industry and Ensuring Microbial Safety




plant milk, plant-based milk, microbial safety, heat treatments, non-thermal processes


The increasing awareness of healthy consumption worldwide has led to a growing preference for plant-based milks due to their rich nutritional content. Plant-based milk products are expected to gain popularity among consumers, especially those with lactose intolerance, calorie concerns, and hypercholesterolemia, as they offer a viable option for these individuals. Additionally, plant-based milks have the potential to respond to consumer demands for energy enhancement, anti-aging effects, and fatigue and stress reduction. This review study discusses the production stages of plant-based milks and evaluates the effects of these production steps on the final product. To prevent the growth of spoilage microorganisms, which can be facilitated by the nutrient-rich composition of plant-based milks, thermal processing requirements are examined. Innovative thermal and non-thermal technologies employed to inhibit the growth of spoilage microorganisms in plant-based milks are also discussed. With the advancement of innovative technologies, ensuring the microbial safety of plant-based milks while preserving their quality characteristics has become increasingly important. In conclusion, plant-based milks, which have become popular both globally and in our country, have a high potential for widespread use in the food industry, particularly when coupled with emerging technologies.

Author Biography

Ulaş Baysan, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü 35100 Bornova İzmir

Dokuz Eylül Üniversitesi, Bilim ve Teknoloji Uygulama ve Araştırma Merkezi 35390 Buca İzmir


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How to Cite

Baysan, U. (2024). The Importance of Plant-Based Milks in the Food Industry and Ensuring Microbial Safety . Turkish Journal of Agriculture - Food Science and Technology, 12(1), 116–124.



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