Affiliation:
1. Department of Food & Hospitality Management, College of Nursing & Health Professions Drexel University Philadelphia PA 19104 USA mht39@drexel.edu
Abstract
Non-dairy cheeses, in which plant products substitute for milk, have been increasing in popularity in recent years, and their market is expected to grow. Various grains, legumes, and nuts are processed into oil-based or protein- and starch-based products with a wide range of properties, nutritional profiles, and sensory attributes. Further research into manufacturing techniques will lead to higher levels of consumer acceptability of these products.
Publisher
The Royal Society of Chemistry