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.
