COW’S MILK IN RELATION TO DIFFERENT PLANT-BASED DRINKS: PHYSICO-CHEMICAL PROPERTIES AND NUTRITIONAL IMPORTANCE

2nd International Symposium On Biotechnology (2024),  [515-520]

AUTHOR(S) / АУТОР(И): Igor Đurović, Miloš Petrović, Vesna Matejić

E-MAIL: igor.djurovic@kg.ac.rs

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DOI: 10.46793/SBT29.68IDJ

ABSTRACT / САЖЕТАК:

In this study, selected physico-chemical properties of cow’s milk were compared with plant-based drinks made from rice, buckwheat, quinoa, almonds, and hazelnuts. Analysis such as conductivity, pH value, viscosity, and density were measured using standardized techniques. Further analysis such as protein, fat, SNF (non-fat solids), lactose, and minerals were determined using a milk analyzer.
The results showed that all plant-based drinks had lower values for protein, SNF, lactose, minerals, pH, and conductivity compared to cow’s milk. The other parameters showed a different trend, which is described below.
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KEYWORDS / КЉУЧНЕ РЕЧИ:

cow’s milk, plant-based drinks, physico-chemical properties

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