Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy.
J Sci Food Agric. 2022 Jan 15;102(1):8-18. doi: 10.1002/jsfa.11502. Epub 2021 Sep 9.
Research into dairy-free alternative products, whether plant-based or cell-based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy-free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant-based cheese-like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy-free cheese because of their undesirable properties: heat stable anti-nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume-based cheese alternatives is strongly suggested as a low-cost step towards more sustainable food chains. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
对无乳制品替代产品的研究，无论是基于植物的还是基于细胞的，都在迅速发展，食品行业面临着一个新的挑战，即需要创造创新、营养、可及和天然的无乳制品奶酪替代品。由于越来越多的人为了健康、环境可持续性和/或道德原因选择减少或消除肉类和乳制品，这些产品的市场需求继续增加。本综述调查了乳制品替代品的现状。豆类蛋白质具有良好的技术特性，且价格低廉，这使其具有很强的商业潜力，可用于植物性奶酪状产品。然而，由于其不良特性，如热稳定的抗营养因子和豆腥味，很少有豆类蛋白质被探索用于全乳制品替代奶酪的配方、开发和制造。这些可以通过新颖或传统且经济的技术来缓解。强烈建议改进和多样化基于豆类的奶酪替代品的配方，这是迈向更可持续食品链的低成本步骤。© 2021 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
