Department of Food Science, University of Massachusetts, Amherst, Massachusetts.
Compr Rev Food Sci Food Saf. 2021 Mar;20(2):2206-2233. doi: 10.1111/1541-4337.12718. Epub 2021 Feb 6.
The food industry is creating a diverse range of plant-based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf-life. At present, there is a lack of systematic testing methods to characterize the properties of plant-based dairy alternatives. The purpose of this review is to critically evaluate existing methods and recommend a series of standardized tests that could be used to quantify the properties of fluid plant-based milk alternatives (milk and cream). These methods could then be used to facilitate the design of milk alternatives with somewhat similar attributes as real dairy milk by comparing their properties under standardized conditions. Moreover, they could be used to facilitate comparison of the properties of milk alternatives developed in different laboratories.
由于消费者对更可持续、健康和合乎道德的产品的需求不断增加，食品行业正在创造各种植物性的乳制品替代品，如牛奶、奶油、酸奶和奶酪。这些乳制品替代品通常旨在模仿真正乳制品的理想物理化学、功能和感官特性，例如它们的外观、质地、口感、风味和保质期。目前，缺乏系统的测试方法来描述植物性乳制品替代品的特性。本综述的目的是批判性地评估现有的方法，并推荐一系列标准化的测试，可以用来量化植物性乳制品替代品（牛奶和奶油）的特性。这些方法可以用来通过在标准化条件下比较它们的特性，来促进具有类似真实乳制品属性的牛奶替代品的设计。此外，它们可以用来促进在不同实验室开发的牛奶替代品的特性比较。
