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Food Chemistry, Function and Analysis
Handbook of Cheese Chemistry
Edited by
Michael H. Tunick
Michael H. Tunick
Drexel University, USA
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Hardback ISBN:
978-1-83916-309-8
PDF ISBN:
978-1-83916-990-8
EPUB ISBN:
978-1-83916-991-5
Special Collection:
2023 ebook collection
No. of Pages:
310
Publication date:
28 Jul 2023
Book Chapter
Chapter 12: Non-dairy Cheese
By
Michael H. Tunick
Michael H. Tunick
Department of Food & Hospitality Management, College of Nursing & Health Professions
Drexel University
Philadelphia
PA 19104
USA
[email protected]
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Published:28 Jul 2023
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Special Collection: 2023 ebook collection
Page range:
290 - 296
Citation
M. H. Tunick, in Handbook of Cheese Chemistry, ed. M. H. Tunick, The Royal Society of Chemistry, 2023, ch. 12, pp. 290-296.
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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.
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