About the book
The aim of this book is to present the characteristics of raw materials used in the production of milk substitutes: dairy (milk analogues) and non-dairy milk alternatives (cereals, legumes, vegetables, seeds, nuts-based milk substitutes - soya, almond, rice, oat, coconut, soy, quinoa, hemp, pea, cashew, peanut, flax, walnut, quinoa, macadamia, potato, bean). This book will provide also a useful overview of the environmental differences between milk and plant-based substitutes. In addition, a presentation of cow's milk substitute production technology, their composition and quality, shelf-life, nutritional value (especially macroelements, vitamins, fatty acids, and protein) and human health significance.
The second aim of this book is to discuss the possibilities of using milk substitutes to obtain other products (substitutes for dairy products: fermented milk substitutes, cheese substitutes, dessert substitutes, other dairy product substitutes) or culinary dishes. The nutrition issues are extremely important considering consumers choosing such products (vegans, allergy and intolerance sufferers).
It is no less important to present the subject of legal regulations in various countries or geographical regions regarding the production and the names of milk substitutes and their products.