Alternative Dairy Products and Technologies

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.

• Provides comprehensive information on 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