Milk substitute

As a milk substitute or milk substitute foods are referred to colloquially, are similar to the taste or optically as well as the fat or protein content of her milk (or milk products ), without being made ​​from this. The constituents of milk are replaced by vegetable protein substances and just such fats. In Germany they have been approved since 1990. It is characteristic of these products is that they are free of cholesterol, animal protein and lactose, and contained in the raw form, very little usable calcium and no vitamin B12.

Among them are:

• Soy milk
• Cereal milk oat Milk
• Rice milk
• Kokkoh

And in a broader sense:

• Infant Formula
• Milk replacer in fattening animals and for pets

Enriched offered to the users of these alternatives, some of which with vitamins (especially vitamin B12) and / or calcium, are sometimes people with lactose intolerance or milk allergy, ovo-vegetarians and vegans. In the Middle Ages Orthodox believers took advantage of almond milk as a milk substitute during Lent.

Art cheese is partially made ​​from milk substitutes.