Study of the chemical and organoleptic properties of plant milk

Abstract

This article is devoted to the scientific researches of the plant milk's properties as an alternative to cow's milk. Antibiotics contained in cow's milk, even in small quantities, cause a number of problems: high allergenicity, cumulative effect, bacterial resistance. Milk containing antibiotics can cause an allergic reaction in people with allergies. For this, a very insignificant amount of the drug is enough, to which the immune system is sensitive - it recognizes even the smallest doses. Some antibiotics, such as tetracycline or streptomycin, tend to accumulate in organs or tissues. Accordingly, with prolonged use of milk with antibiotics, internal organs that deposit a particular drug may suffer. In order for an antibiotic to cause the death of pathogenic bacteria, a certain concentration of the drug in the blood is needed. But if the concentration is insufficient, weaker bacteria die, but stronger ones acquire resistance to this antibiotic. As a result, in a disease caused by bacteria, it may turn out that they are no longer sensitive to most antibiotics. And in the most severe cases, it turns out that there is simply nothing to treat a person with - antibacterial drugs that could cope with such superinfection have not yet been invented. Another reason for the transition to vegetable milk is the prevalence of lactose intolerance. Lactose intolerance is a syndrome in which the body is unable to digest and absorb milk sugar - lactose. Lactose is the only carbohydrate of breast milk and the first sugar that enters the body of a newborn. In addition to breast milk, lactose is found in animal milk and in dairy products, which is why it is called "milk sugar." Lactose is not generally absorbed in the intestine and there is an enzyme lactase in the body that breaks down lactose into easily absorbed glucose and galactose. Plant milk does not contain lactose and at the same time it is not inferior to cow's milk in terms of protein content, there is even more protein.