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As consumer demand for sustainable and ethical food grows, plant-based dairy alternatives have gained prominence for their nutritional and sensory appeal. Developing these products requires balancing texture, flavor, and nutrient composition to mimic traditional dairy. Plant-Based Dairy Alternatives: Nutrition and Texture explores the formulation principles, functional ingredients, and processing challenges involved in producing plant-derived milk, yogurt, and cheese. The book discusses protein sources, emulsification techniques, and texture-modifying agents. It also evaluates the nutritional equivalence and consumer acceptance of plant-based alternatives. Integrating food technology with sensory science, it serves as a comprehensive resource for professionals in the plant-based food sector.
