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.
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Table of Contents
PART 1 Overview of milk: The gold standard1. 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
Authors
Harjinder Singh Riddet Institute, Massey University, New Zealand. Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences. Alejandra Acevedo-Fani Riddet Institute, Massey University, New Zealand.Dr. Alejandra Acevedo-Fani is a Senior Scientist with a background in Food Science and Technology on a mission to unlock the potential of future food materials, their techno-functional properties and impact on digestion and human health. She has professional expertise in physical and functional characterisation of protein-rich and lipid-rich food materials (e.g. emulsions, oil bodies, plant proteins, dairy proteins), product development, and mimicking digestion of foods using dynamic in vitro models.
