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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xvii 7. Preface - p. xxi 8. Part 1. Overview of milk: The gold standard - p. P1 9. Chapter 1. Milk composition, processing, and manufacture of milk products - p. 3 10. Chapter 2. Nutrition and health aspects of milk and milk products - p. 21 11. Part 2. Plant-based milk alternatives - p. P2 12. Chapter 3. Legume-based milk alternatives: Composition, processing, and quality attributes - p. 73 13. Chapter 4. Cereal-based milk alternatives: Composition, processing, and quality attributes - p. 109 14. Chapter 5. Nut based milk alternatives: Composition, processing, and quality attributes - p. 143 15. Chapter 6. Digestion behavior of plant-based milk alternatives - p. 181 16. Chapter 7. Future thinking the nutrition and health aspects of plant-based milk alternatives - p. 205 17. Part 3. Plant-based yoghurt, cheese, and cream alternatives - p. P3 18. Chapter 8. Plant-based yogurt alternatives: Formulation, processing, and quality attributes - p. 231 19. Chapter 9. Plant-based cheese alternatives: Production, physicochemical properties, nutritional value, sensory aspects, and opportunities - p. 269 20. Chapter 10. Plant based cream alternatives: Production, manufacturing, and processing challenges - p. 315 21. Chapter 11. Plant-based ice cream alternatives: Production, physicochemical properties, nutritional value, and sensory aspects - p. 343 22. Chapter 12. Recent innovations and patent landscape in plant-based dairy alternatives - p. 373 23. Chapter 13. Sensory evaluation and consumer preferences of plant-based milk and dairy alternatives - p. 417 24. Chapter 14. Regulatory, labeling, and sustainability aspects of plant-based and fermentation-derived dairy alternatives - p. 449 25. Part 4. Biotechnological advances in producing dairy components - p. P4 26. Chapter 15. Overview, challenges, and opportunities in utilizing biotechnologies for producing dairy ingredients - p. 491 27. Chapter 16. Plant molecular farming to produce milk components: Production, functionality, and food applications - p. 529 28. Chapter 17. Precision fermentation technologies to produce milk components: Production, functionality, and food applications - p. 557 29. Index - p. 577
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xvii 7. Preface - p. xxi 8. Part 1. Overview of milk: The gold standard - p. P1 9. Chapter 1. Milk composition, processing, and manufacture of milk products - p. 3 10. Chapter 2. Nutrition and health aspects of milk and milk products - p. 21 11. Part 2. Plant-based milk alternatives - p. P2 12. Chapter 3. Legume-based milk alternatives: Composition, processing, and quality attributes - p. 73 13. Chapter 4. Cereal-based milk alternatives: Composition, processing, and quality attributes - p. 109 14. Chapter 5. Nut based milk alternatives: Composition, processing, and quality attributes - p. 143 15. Chapter 6. Digestion behavior of plant-based milk alternatives - p. 181 16. Chapter 7. Future thinking the nutrition and health aspects of plant-based milk alternatives - p. 205 17. Part 3. Plant-based yoghurt, cheese, and cream alternatives - p. P3 18. Chapter 8. Plant-based yogurt alternatives: Formulation, processing, and quality attributes - p. 231 19. Chapter 9. Plant-based cheese alternatives: Production, physicochemical properties, nutritional value, sensory aspects, and opportunities - p. 269 20. Chapter 10. Plant based cream alternatives: Production, manufacturing, and processing challenges - p. 315 21. Chapter 11. Plant-based ice cream alternatives: Production, physicochemical properties, nutritional value, and sensory aspects - p. 343 22. Chapter 12. Recent innovations and patent landscape in plant-based dairy alternatives - p. 373 23. Chapter 13. Sensory evaluation and consumer preferences of plant-based milk and dairy alternatives - p. 417 24. Chapter 14. Regulatory, labeling, and sustainability aspects of plant-based and fermentation-derived dairy alternatives - p. 449 25. Part 4. Biotechnological advances in producing dairy components - p. P4 26. Chapter 15. Overview, challenges, and opportunities in utilizing biotechnologies for producing dairy ingredients - p. 491 27. Chapter 16. Plant molecular farming to produce milk components: Production, functionality, and food applications - p. 529 28. Chapter 17. Precision fermentation technologies to produce milk components: Production, functionality, and food applications - p. 557 29. Index - p. 577
