Alternative Dairy Products and Technologies
Published on 27. February 2026
375 pages
978-0-443-28891-3 (ISBN)
Description
Alternative Dairy Products and Technologies comprehensively covers the available products on the market, including processing, sensory qualities, and nutritional value in comparison to dairy milk. The book also looks ahead to new and emerging biotechnologies-such as molecular farming and precision fermentation-that promise to create near-identical products to animal derived dairy. Bringing together key issues of environmental sustainability, human nutrition, biotechnology, and product development, this book is an interdisciplinary reference written and edited by a global team of experts from a variety of fields.It will be of significant value to academics, scientists, and students as this is a very hot topic in the food science area. Additionally, this book will be a great resource for the food industry and many start-up companies currently working on developing innovative alternative proteins and dairy products.
- Provides comprehensive information on the technological, nutritional, and consumer aspects of plant-based dairy alternatives
- Covers emerging biotechnological approaches for the production of milk and milk components
- Serves as a valuable resource for food industry professionals and food science and nutrition researchers
- Written and edited by internationally recognized authors from academia and industry to provide a range of perspectives
More details
Other editions
Additional editions
Harjinder Singh | Alejandra Acevedo-Fani
Alternative Dairy Products and Technologies
Book
02/2026
Academic Press
€170.83
Shipment within 15-20 days
Content
PART 1 Overview of milk: The gold standard1. Milk composition, processing and manufacture of milk products2. Nutrition and health aspects of milk and milk productsPART 2 Plant-based milk alternatives3. Environmental impact and life cycle analysis of plant-based milk alternatives4. Legume-based milk: raw materials, processing, physicochemical and sensory properties (e.g. soya milk)5. Cereal-based milk: raw materials, processing, physicochemical and sensory properties (e.g. oat milk)6. Nuts and seeds-based milk: raw materials, processing, physicochemical and sensory properties (e.g. almond milk)7. Digestion behaviour of plant-based milks8. Nutrition and health aspects of plant-based milk alternativesPart 3 Plant-based yoghurt, cheese and cream alternatives9. Plant-based yoghurt: production, physicochemical, organoleptic and nutritional aspects10. Plant-based probiotic formulations: progress and challenges11. Plant-based cheese alternatives: production, physicochemical, nutritional, and organoleptic aspects12. Plant-based cream and ice cream alternatives: production, physicochemical and organoleptic and nutritional aspects13. Nutritional aspects of plant-based yoghurt and cheese products14. Recent innovations and patent landscape in plant-based dairy alternativesPart 4 Biotechnological advances in producing dairy components15. Overview, challenges and opportunities in utilizing biotechnologies for producing dairy ingredients16. Molecular farming to produce milk components (e.g. proteins and fats): production, functionality and food applications17. Precision fermentation technologies to produce milk components: production, functionality and food applications18. Functionality and utilization of dairy ingredients derived from biotechnologies
