Alternative Dairy Products and Technologies

Texte du rabat

Dairy alternative products have experienced exceptional growth over the past decade, driven by growing consumer awareness of the environmental impacts of dairy farming and ethical concerns around animal welfare. Plant-based milks, yogurts, cheeses, and ice cream have a generally lower carbon footprint, contain no lactose, are low in saturated fat and cholesterol and often contain fibre. However, the current plant-based dairy alternatives often lack many of the micronutrients found in cow milk. New biotechnological approaches to produce milk components have the potential to create nutritionally similar products to their animal counterparts, yet there are many challenges in scaling-up these technologies. 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. It 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 without ever milking a cow. Bringing together key issues of environmental sustainability, human nutrition, biotechnology, and product development, Alternative Dairy Products and Technologies is an interdisciplinary reference written and edited by a global team of experts from a variety of fields, including several internationally recognized and renowned scientists. The book will be of significant value to academics, scientists and students, as currently 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.

Contenu

PART 1 Overview of milk: The gold standard

1. Milk composition, processing and manufacture of milk products
2. Nutrition and health aspects of milk and milk products

PART 2 Plant-based milk alternatives

3. Environmental impact and life cycle analysis of plant-based milk alternatives
4. 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 milks
8. Nutrition and health aspects of plant-based milk alternatives

Part 3 Plant-based yoghurt, cheese and cream alternatives

9. Plant-based yoghurt: production, physicochemical, organoleptic and nutritional aspects
10. Plant-based probiotic formulations: progress and challenges
11. Plant-based cheese alternatives: production, physicochemical, nutritional, and organoleptic aspects
12. Plant-based cream and ice cream alternatives: production, physicochemical and organoleptic and nutritional aspects
13. Nutritional aspects of plant-based yoghurt and cheese products
14. Recent innovations and patent landscape in plant-based dairy alternatives

Part 4 Biotechnological advances in producing dairy components

15. Overview, challenges and opportunities in utilizing biotechnologies for producing dairy ingredients
16. Molecular farming to produce milk components (e.g. proteins and fats): production, functionality and food applications
17. Precision fermentation technologies to produce milk components: production, functionality and food applications
18. Functionality and utilization of dairy ingredients derived from biotechnologies