The Importance of Plant-Based Milks in the Food Industry and Ensuring Microbial Safety
DOI:
https://doi.org/10.24925/turjaf.v12i1.116-124.6464Keywords:
plant milk, plant-based milk, microbial safety, heat treatments, non-thermal processesAbstract
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.
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