Alternative Dairy Products and Technologies

Name: Alternative Dairy Products and Technologies
Price: 175 USD
Availability: InStock
ISBN: 9780443288906

by Harjinder Singh, Alejandra Acevedo-Fani

1st Edition

Publisher: Academic Press

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Agricultural Sciences Food Science

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Book Details

Print ISBN	9780443288906
eText ISBN	9780443288913
Publisher	Academic Press
Publishing Year	2026
Edition	1st Edition
Language	English
Pages	620

Alternative Dairy Products and Technologies, 1st Edition, edited by Harjinder Singh and Alejandra Acevedo-Fani, is an interdisciplinary reference volume that details the processing methods, organoleptic qualities, and nutritional values of alternative dairy formulations compared to conventional milk. The publication establishes how raw ingredients are transformed into functional liquid and solid substitutes across multiple product categories.

The content structures its technical analysis around major plant-based milk sources, evaluating formulations derived from legumes, cereals, nuts, and seeds. Additional chapters examine the digestive behavior of plant-based milks within the human digestive system and review environmental impact assessments alongside life cycle analysis metrics for plant-derived alternatives.

This 1st Edition reference provides verified reference material for academics, researchers, and educators specializing in dairy science and nutrition. It supports classroom analysis and academic research evaluating manufacturing practices across alternative plant sources.

Chapter 1: Milk composition, processing and manufacture of milk products
Chapter 2: Nutrition and health aspects of milk and milk products
Chapter 3: Environmental impact and life cycle analysis of plant-based milk alternatives
Chapter 4: Legume-based milk: raw materials, processing, physicochemical and sensory properties (e.g. soya milk)
Chapter 5: Cereal-based milk: raw materials, processing, physicochemical and sensory properties (e.g. oat milk)
Chapter 6: Nuts and seeds-based milk: raw materials, processing, physicochemical and sensory properties (e.g. almond milk)
Chapter 7: Digestion behaviour of plant-based milks
Chapter 8: Nutrition and health aspects of plant-based milk alternatives
Chapter 9: Plant-based yoghurt: production, physicochemical, organoleptic and nutritional aspects
Chapter 10: Plant-based probiotic formulations: progress and challenges
Chapter 11: Plant-based cheese alternatives: production, physicochemical, nutritional, and organoleptic aspects
Chapter 12: Plant-based cream and ice cream alternatives: production, physicochemical and organoleptic and nutritional aspects
Chapter 13: Nutritional aspects of plant-based yoghurt and cheese products
Chapter 14: Recent innovations and patent landscape in plant-based dairy alternatives
Chapter 15: Overview, challenges and opportunities in utilizing biotechnologies for producing dairy ingredients
Chapter 16: Molecular farming to produce milk components (e.g. proteins and fats): production, functionality and food applications
Chapter 17: Precision fermentation technologies to produce milk components: production, functionality and food applications
Chapter 18: Functionality and utilization of dairy ingredients derived from biotechnologies