"Milk Substitutes: Selected Aspects" ed. by Małgorzata Ziarno

This book presents certain aspects of the consumer, nutritional, and technological approach to plant-based milk substitutes. It provides a useful overview of cow’s milk substitutes produced from raw materials along with their composition and quality, shelf life, nutritional value, human health significance, and consumer acceptance.

Nutrition issues and consumer acceptance of plant-based foods are extremely important, especially for vegans or individuals with allergy and intolerance issues. These issues are also important for the agriculture industry in developing countries, as they also apply to feed farm animals.

Contents
1. Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health
2. Production and Consumer Acceptance of Millet Beverages
3. Stability Aspects of Non-Dairy Milk Alternatives
4. Kenaf (Hibiscus cannabinus L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses
5. The Possibility of Obtaining Buckwheat Beverages Fermented with Lactic Acid Bacteria and Bifidobacteria
6. Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)
7. Use of Soy Milk in Lamb Feeding


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