In recent years, there has been a growing interest among the population in plant-based products, including cheeses made from alternative milk. This is due to an increase in the number of people suffering from lactose intolerance, milk protein allergy, as well as popularity among people leading a vegan lifestyle. Alternative milk from plants, i.e. almonds and coconut, is a promising raw material for cheese production. The technological features of the production of such cheeses, texture and taste characteristics, as well as their nutritional value and health benefits are analyzed. Special attention is paid to the issues of stabilizing the structure and improving the organoleptic properties of the final product. Special attention is paid to current trends in the food industry and the possibilities of creating functional products. The work demonstrates the potential of plant-based cheeses as a sustainable and healthy alternative to traditional dairy cheeses.

The aim of this study is to increase the range of cheese products, especially by replacing them with plant-based products without the use of animal products. The release of an effective product for people who are lactose intolerant and consumers who lead a vegan lifestyle and suffer from gastrointestinal diseases. Making cheese from milk obtained from a plant that is not common on the market.

ALMANOV ZH.T.

Candidate of Agricultural Sciences, Associate Professor, Aktobe Regional University named after K. Zhubanov, Aktobe, Kazakhstan.

Е-mail: almanovzaksylyk@gmail.com, https://orcid.org/0009-0001-4311-5508 

YERDOSKYZY А.

Student, Aktobe Regional University named after K. Zhubanov, Aktobe, Kazakhstan.

Е-mail: ainara1112@icloud.com, https://orcid.org/0009-0005-5075-2424

DZHASENOVA А.Т.

 Student, Aktobe Regional University named after K. Zhubanov, Aktobe, Kazakhstan.

Е-mail: dzasenovaa@gmail.com, https://orcid.org/0009-0001-0861-9639

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alternative milk, lactose intolerance, alternative almond and coconut milk, technological features, nutritional value, organoleptic properties