Sesulih susu

Pengganti susu minangka zat sing padha karo susu lan bisa digunakake kanthi cara sing padha karo susu. Bahan-bahan kasebut bisa uga dikenal minangka wedang non-susu, susu kacang, susu gandum, susu legum lan susu alternatif . ^[1] ^[2]

Pengganti susu kanggo konsumsi non-bayi duwe rong bentuk: susu tanduran, yaiku cairan sing digawe saka tanduran lan bisa digawe saka omah utawa diproduksi kanthi komersial, lan krim krim, produk sintetis sing ditemokake ing AS ing taun 1900-an khusus kanggo ngganti susu susu ing kopi .

Amarga komposisine, alternatif kanggo susu susu bisa uga duwe umur rak sing luwih dawa lan bisa tahan suhu luwih dhuwur tinimbang susu biasa tanpa rusak. Sawetara susu pengganti dipasarake luwih sehat tinimbang susu sapi amarga lemak jenuh lan kolesterol luwih murah. Yen analog susu ora duwe vitamin utawa mineral diet sing ana ing susu susu (kayata vitamin B ₁₂ utawa kalsium ), bisa uga dikuatake .

Rujukan besut

↑ "How Plant-Based Milks Are Processed". www.ift.org. Dibukak ing 2020-06-20.
↑ Marcus, Jacqueline B. (2013-01-01), Marcus, Jacqueline B. (èd.), "Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts", Culinary Nutrition (ing basa Inggris), San Diego: Academic Press, kc. 149–187, doi:10.1016/b978-0-12-391882-6.00004-2, ISBN 978-0-12-391882-6, dibukak ing 2020-12-28

[:0-1] "How Plant-Based Milks Are Processed". www.ift.org. Dibukak ing 2020-06-20.

[2] Marcus, Jacqueline B. (2013-01-01), Marcus, Jacqueline B. (èd.), "Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts", Culinary Nutrition (ing basa Inggris), San Diego: Academic Press, kc. 149–187, doi:10.1016/b978-0-12-391882-6.00004-2, ISBN 978-0-12-391882-6, dibukak ing 2020-12-28

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