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Progress in Research and Application of Plant-Based Fermented Milk

Year: 2024

Type: article

Abstract: The market for functional and nutraceutical foods is one of the fastest growing markets in the new food creation area, especially in the era of great health. Because of its nutritional and functional qualities, plant-based fermented milk has great development prospects. This review summarizes the quality characteristics of plant-based raw materials, probiotic fermentation characteristics, and the effects of probiotics on the flavor, nutrition and gel stability of plant-based fermented milk during the fermentation process. Additionally, we discuss future prospects for the development and application of plant-based fermented milk. This review aims to offer scientific guidelines for the production of high-quality plant-based fermented milk.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.7506/spkx1002-6630-20231205-038

Author: MA Xiaoyan, WAN Xia, CHEN Yashu, ZHANG Mengke, WANG Chao, DENG Qianchun

Institutions: Chinese Academy of Agricultural Sciences, Oil Crops Research Institute, Hubei University of Technology

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6940188674

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