STI College San Jose Del Monte- Bulacan

Quirino Highway Extension

San Jose Del Monte, Bulacan

Vegetarian milk for Lactose Intolerant individuals

In partial fulfillment of

the Senior High School strand

General Biology 1

Luague, Janel Marie A. Patio, Oliver

Hansol, Karl Alvene De Castro, Rallion

de Guzman, Haisen Louise Caducio, Angelo

Samoy, Julieana Blanche

Arcala, Raymond Estañol

September 2019
 Acknowledgment

The researchers would like to extend their deepest gratitude, first of all to Almighty God

for his abundant blessings, love, strength, and the chance to be with his wonderful world which

he created; and become the bridge towards the sought of knowledge and wisdom.

To STI College San Jose Del Monte- Bulacan in providing the necessary tools and

materials needed in conducting the research.

The researchers would also like to emphasize their sincerity and deep gratitude to their

beloved and supportive professor Mr. Raymond Estañol Arcala, for being considerate and for his

support throughout the duration of the study

And lastly, to all the people that helped the researches in completing their research

making it successful. Helping them to achieve their objectives and stated goals through providing

and attending the researchers' needs such as physiological, emotional, and spiritual.

The Glory and thanksgiving will be always offered back to him!

 Abstract

This research demonstrates that plant-based milk can be a healthier alternative to

conventional dairy milk owing to its characteristics that traditional dairy milk does not have.

Researchers have concentrated on a major feature that is common to daily dairy milk and that is

resistance to lactose. Lactose intolerance is a widely recognized disease. it is also a person's

inability to take lactose intolerance, so there are allergic reactions.

Scientists have developed milk with well-known raw components that can be conveniently

processed and can be consumed without adverse effects by the consumer. Oat milk was the

commodity they had to produce because it fits certain standards the researchers set for

themselves. One, the raw component in oat milk is rolled oats that are gluten-free substances,

and in the Philippines, this ingredient is recognized. it is possible to create oat milk by mixing

hot water with rolled oats. Lastly, oat milk does have disadvantages that can affect people with

or without intolerance to lactose.

The aggregate objective of this research is to raise awareness among the community

that standard dairy milk may be safe, but there is an alternative to that and that is plant-based

milk. Dairy milk is a product that all the people in the world cannot consume. Scientists also

gathered facts and knowledge in order to create a response to the issue. The idea was to

produce plant-based milk that all people would consume even if they have allergies to lactose,

heart issues, or high rates of cholesterol.

 Chapter I

The Problem and Its Background

Background of the study

Dairy milk is known for its jam-packed health benefits, that’s why it is always drunk

by individuals regardless of their age and sex. It can be easily bought because of its

marketability and for it being well-known in society. Another reason for its popular demand is

because it can be easily extracted from cows and reindeers.

Regardless of that matter, people believed milk to be beneficial and to have no

negative drawbacks. That belief is stated to be untrue because of what dairy milk possesses. It

contains a lot of fat and lactose, which is hard for people to consume when they have a

condition called lactose intolerance.

Researchers want the society to be aware of those effects and they want to create a

solution for that. Generally, they want to have an alternative that is healthier than dairy milk.

They chose oat milk as a substitute for it.

Statement of the Problem

Nowadays, society is not aware of what dairy milk offers to the human body. The

researchers want to address it and the problem it is related to particularly lactose intolerance. To

help find a solution, they want to create milk from plant-based ingredients rather than products

excreted by mammals. The creation of oat milk can make the society aware that there can be a

healthier alternative to regular dairy milk.

Objectives of the study

The researchers would like to enlighten the society to make a change from consuming

regular dairy milk to a healthier alternative, a plant-based one. They want to compare the health

benefits oat milk has to offer that regular dairy milk does not have. Specifically, they want to

address the following things:

 Making an oat milk that does not have lactose.

 Making an oat milk that does not have high levels of cholesterol.

 Making an oat milk that cannot have the same amount of saturated fat with regular dairy

milk.

 Making an oat milk that does have gluten-free products.

 And lastly, for the end product to be marketable and pleasing to look at for consumers.

Significance of the study

Beliefs of people regarding milk are the reason why dairy milk is always consumed

because they know it is healthy and it has no negative effects. The researchers want them to be

aware that their beliefs are fool proofed, and they need to know what is real. Their action is to

substitute oat milk to regular dairy milk. It has the same characteristics as regular dairy milk;

hence, it is still enjoyable to consume by any age.

Scope and Limitation

The researchers need to know what is the value of creating milk and how to make their end

product close to being a substitute for dairy milk. The facilities and ingredients must be clean to

avoid further issues. They must not neglect the idea that plant-based milk can only be stored for a

certain amount of days or it will be spoiled. Another point to consider is that in creating the oat

milk all of the nutritive value must be intact with it.

Researchers lack of knowledge, may have a drastic effect on the material, the overall process

may exceed the item, or the production may not have met the optimal expectations of human

consumption or business performance. Aside from these theories, the person responsible for this

work should solve these problems in order to be able to assert that the production is efficient.

Definition of Terms

Lactose intolerance- is a gastrointestinal condition caused by the lack of digestion of lactose, the

main refined carbohydrates in dairy products

Gluten- foods maintain their shape, acting as a glue that holds food together.

Plant-based milk- created from a water-based plant extract for human consumption, non-dairy

milk.

Gluten intolerance- a digestive problem that causes abdominal pain or diarrhea.

Dairy milk- is a nutrient-rich, white liquid food produced by the mammary glands of mammals.
Nutritionist- a professional who gives guidance on food and nutrition concerns and their health

impacts.

Chapter II

Review and Related Literature

“Plant-based milk alternatives an emerging segment of functional beverages” is

one of the related projects in this study. The study was conducted to determine which

vegetable milk is the best alternatives to dairy milk. Oats are rich in a specific type of fiber

called beta-glucan. This particular type of fiber is known to help lower levels of bad

cholesterol. One cup of dry oats contains 7.5 grams of fiber, the recommended daily intake

of fiber is 25 grams for women and 38 grams for men.

Aside from requiring less water, oats also require less herbicide than other crops

because they compete well with weeds. In fact, Oatly guarantees that it does not use

glyphosate, a common weed killer. Glyphosate has recently been suspected of being linked

to bee deaths and in 2015, the International Agency for Research on Cancer classified it as

a Category 2A herbicide meaning it is "probably carcinogenic to humans" so cutting back

on the weed killer's usage could be better for the environment and our bodies.

When it comes to nutritional value, the difference between oat milk and almond

milk isn’t all that significant. Oatly oat milk contains 2 grams of protein and 5 grams of fat,

while many almond milk brands contain 1 gram of protein and 2.5 grams of fat. Since oat

milk is made from a carbohydrate, it also contains more sugar than other milk. Like

almond milk and cow's milk, commercial oat milk brands are typically enriched with

vitamins and minerals like calcium, vitamin B12, phosphorus, and vitamin D.
 Retrieved from: Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an
emerging segment of functional beverages: a review. Journal of food science and technology, 53(9), 3408–
3423. doi:10.1007/s13197-016-2328-3
“Genetic predisposition to increased serum calcium, bone mineral density, and

fracture risk in individuals with normal calcium levels: Mendelian randomization study” is

one of the related projects in this study. The study was conducted to determine if genetically

increased serum calcium levels are associated with improved bone mineral density and a

reduction in osteoporotic fractures.

Genetic predisposition to increased serum calcium levels in individuals with normal

calcium levels is not associated with an increase in estimated bone mineral density and does not

provide clinically relevant protection against fracture. Whether such predisposition mimics the

effect of short term calcium supplementation is not known. Given that the same genetically

derived increase in serum calcium is associated with an increased risk of coronary artery disease,

widespread calcium supplementation in the general population could provide more risk than

benefit.

Retrieved from: Francesco Visioli, Andrea Strata, Milk, Dairy Products, and Their Functional Effects in
Humans: A Narrative Review of Recent Evidence, Advances in Nutrition, Volume 5, Issue 2, March 2014, Pages
131–143, https://doi.org/10.3945/an.113.005025

Summary of Literature

Dairy milk is the popular diet's main source of polyunsaturated fats, leading to heart

disease, obesity, and disease. Research also has related that the incidence of broken fractured

bones may be raised by milk. For daily consumption, dairy products such as milk dairy products
are highly critical when eaten every day. It may be positive, but it may also be very dangerous. A

lot of tests have shown that non-dairy milk in general oat milk is safer and healthier.

Chapter III

The Methodology

Research Design

To explain the findings, the researchers used a qualitative research approach. They used a

qualitative research method to check plant-based milk's total marketability and characteristics.

This relies on the amount of positive or negative input which respondents had to provide, unlike

quantitative research layout.

Conceptual Framework

This is the overarching framework used to explain qualitative research development. This design 

will be adopted by scientists to quickly solve future research challenges.
 Input Process Output
The Simply Oat milk is
collection following the already
consists of prescribed prepared
the whole milk and available
necessary production for retail
ingredients procedures. market use
for the and simply
experiment purchase.
conducted.

Research Methodology

Input

The researchers involved also gathered concepts that can make the best milk value

possible, and it would still be expense-effective for consumers to the same degree. Researchers

will gather the ingredients/material needed for the planned test to be done.

Process

The researchers involved creating now building the context they've been

exploring. Therefore, the process for producing the specified milk will now be pursued.

Output

The researchers will check the milk they have produced; whether or not it can be

sold. The researchers will also check the quality of milk if it passes for other people's tastes.
 Chapter IV

Results and Discussion

Results for Oat Milk

Oat milk is plant-based milk derived from rolled oats that can be processed by using

subsidence or by removing oats manually in hot water. Generally, these measures differ from

makers, but the automated method of making rolled oats was used by researchers. Rolling

gluten-free oats are very healthy and the following are some of the benefits:

 Special diet and vegan-friendly milk alternative.

 It contains high amounts of fiber and protein.

 It does not contain lactose.

 It helps to prevent anemia and it can boost immunity.

Results for Dairy Milk

Mammals such as goats, cows, carabaos, and humans can quickly extract dairy milk.

Researchers are now looking for ways to make artificially made organic milk, therefore there is

no animal interaction once that dairy is formed. Cow’s milk is a well-known drink worldwide

because it can be conveniently bought from any market and easily harvested from livestock.

Whereas standard milk appears to have been tasty and nutritious, it has some disadvantages,

some of which are as follows:

 Naturally contains lactose that can really induce allergies.

 It contains high cholesterol and a portion of saturated fats content.

 It can also break your bones and having some illnesses.

  It can cause acne.

Discussion of Results

Oat milk and dairy have their own defined benefits and detrimental disadvantages.

Scientists explicitly want to tackle the problem of daily dairy milk. The divisive factors were

high cholesterol, saturated fat and lactose intolerance are massive factors can affect the health of

the people. Researchers contrasted the two dairy forms and how people suffering from lactose

intolerance would absorb it. The general hypothesis is that oat milk can substitute as dairy milk,

so those who are intolerant of lactose could still consume it.

 Chapter V

Conclusions and Recommendations

Conclusion

Plant-based oat milk can indeed potentially be a superior substitute to dairy milk in a

person's daily diet, but there are still some of the major advantages that standard dairy milk

provides. The key challenge is managed to solve and when opposed to the perfect milk that the

researchers think of, the properties of the produced oat milk met the criteria. The main nutritional

values of oat milk are: lower in fats, no lactose at all, and thus no cholesterol contained.

Notwithstanding all these advantages, it can not provide all the benefits that standard dairy milk

seems to have and those are high-quality protein, phosphorus, iron, zinc and vitamin B12. To

summarize, researchers are developing the hypothesis that oat milk is beneficial to people with

lactose intolerance and heart disease sufferers and the researcher concludes that people have a

choice to think about where they wanted to choose optimal and high-quality products.

Recommendations

The Study on Vegetarian milk for lactose intolerant individuals made by the researchers

is still open for improvements. The proponents would like to recommend further modifications to

the following.

 Qualitative research work is relevant since the study they have concentrated involves a

correlation between two forms of milk

 Earning potential had a massive contribution to make instead of working out what kind of

testing methodology to use.

 The brand needs to find a gluten-free source to further support the researchers ' total

nutritional value for oat milk.