Plant-based fermented milk has gained significant attention as a primary substitute for dairy milk, particularly among individuals with lactose intolerance, milk allergies, and those affected by hypercholesterolemia. Additionally, as plant-based fermented milk becomes more integrated into daily life, market sales have surged, and it has increasingly been associated with sustainability and environmental protection. Due to its nutritional and functional benefits, plant-based fermented milk shows promising development prospects. This article reviews the characteristics of raw materials used in plant-based fermented milk, plant-based milk fermentation protocol, the nutritional value of various plant-based options, and strategies to enhance sensory properties, providing scientific guidance for the development and promotion of high-quality plant-based fermented milk.
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