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Plant-based fermented milk alternatives, derived from seeds, nuts, or milk analogs, are gaining popularity due to sustainability, health consciousness, and dietary preferences. Increasing allergies and lactose intolerance associated with animal-based milk contribute to the shift towards non-dairy alternatives, fueling innovation in new products from nuts, seeds, or beans. Fermented options, such as peanut curd, are particularly favored by those managing lactose intolerance. Peanut milk and its f

Author

IJAR JOURNAL

Language

EN