The aim of this work is to elaborate and characterize peanut- and nut-based yogurts as an alternative to animal milk-based yogurt for people suffering from lactose intolerance or allergy to animal milk proteins and for those who are vegetarian.

This study consists of manufacturing drinking yogurt according to two different recipes, one yogurt made from a mixture of 50% nut milk and 50% peanut milk (PNY) and another prepared from 50% nut milk and 50% roasted peanut milk (rPNY), produced under the same conditions; then, this study evaluates the physicochemical, microbiological and sensory parameters of the products obtained in order to assess their suitability for replacing a fermented cow's milk product.

The results show that there is no difference between the two yogurts (PNY) and (rPNY) in terms of pH, total solids, fat, and acid index. However, differences are noted in terms of viscosity, total and reduced sugar content, protein content, and peroxide value. Undesirable germs are completely absent from both types of yogurt products, which shows the good quality of our products. Finally, sensory analysis revealed that plant-based yogurt is appreciated by experts, with an acceptance rate of 80% (PNY) and 100% (rPNY).

The physicochemical, microbiological and sensory analyses in this study show that plant-based milk can offer a sustainable alternative and substitute to cow's milk.