Plant-based milk industry has been enlarged with increasing demand for plant milk types and their products. Demand is based on some factors such as vegan consumption, nutritional content, carbon emissions, lactose intolerance, and other factors. According to raw material, plant-based vegetable milk types can be divided into five categories as cereal-based (oat, rice, corn and spelt milks), legume-based (soy, peanut, lupine and cowpea milks), nut-based (almond, coconut, hazelnut, pistachio, walnut and cashew milks), seed-based (sesame, flax, hemp and sunflower milks) and pseudo-cereal based (quinoa, teff, amaranth and buckwheat milks). Hemp seed milk is one of the seed-based milks and it has high nutrition values because it is composed of lipids (1.25-5.00%), proteins (0.83-4.00%), carbohydrates (2.5-20.0%), vitamin E, minerals (sodium, phosphorus, potassium, magnesium, calcium, sulfur, iron, and zinc) and all essential amino acids with high in polyunsaturated fatty acids (linolenic acid and linoleic acid). This review evaluated hemp seed milk in comparing with other plant milk types, presented its nutritional aspect, and formed a perspective with current studies.

Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.

Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. Among the ayran samples containing hemp milk, the ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p<0.05). At the end of the storage period (14th day), while the lowest serum separation rate (13.64%) belonged to the cow milk-based sample, the hemp milk-based sample (100%) had the highest level as 63.04%. The rheological behavior of the ayran samples were fitted the power-law model (0.98-0.99). These results provide useful information for the production possibilities of hemp seed milk-based ayran.