Title: Food Diseases

Abstract:

Plant-based or non-dairy milk replacements are a rapidly expanding niche in the functional foods, especially in beverage development worldwide. Cow milk allergy, lactose intolerance, calorie concerns, the prevalence of hypercholesterolemia, and a growing desire for vegan diets have all prompted consumers to look for cow milk alternatives. Phenolic compounds, unsaturated fatty acids, antioxidant activity, and bioactive chemicals such as phytosterols and isoflavones make plant-based milk substitutes an excellent choice. Vegetable extracts are watersoluble extracts from legumes, oilseeds, cereals, or pseudo cereals that resemble bovine milk in appearance and are used as direct replacements for cow's milk due to chemical similarities. They can also be employed in some animal milk-based products. But according to many scientific evidences and publications, natural milk has more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional benefits and capacities of genuine dairy milk cannot be replaced by man-made plant-based beverage items. Natural milk, unlike plant-based substitute milks, has a variety of bioactive and anti-appealing peptides that can help you lose weight. Low-fat, cultured, and lactase-treated milk and dairy products, when combined with other diverse nutritionally balanced meals, have been found to be a healthier dietary option than plant-based milk/foods on their own. In all respects, this presentation demonstrates the scope and limitations of plant-based milk in comparison to cow milk