New Protein Sources in the Dairy Industry - Health and Technological Importance

Dear Colleagues,

Changes in dietary trends, as well as food crises, are causing researchers to search for new protein sources for use in food production, including dairy production. At the same time, the observed reduction in animal protein consumption by many consumers is resulting in increased interest in alternative protein sources. Both lines of change result in favorable conditions for testing the use of innovative protein sources in dairy production and its plant-based substitutes. Many alternative sources of protein are known, among which are legumes (e.g., soybeans, lupin, mung beans, and adzuki beans), cereals (e.g., rice, oats, millet, chia, and sorghum), pseudocereals (e.g., buckwheat, amaranth, and quinoa), seeds or nuts (e.g., almond, coconut, hazelnuts, walnuts, and pistachios), oilseeds (e.g., hemp, flax, sesame, and sunflower), as well as vegetables (e.g., potatoes). In addition, various plant proteins; proteins from molds, yeast, or bacteria; proteins from insects; proteins from microalgae; and many proteins obtained in laboratories through biosynthesis can be included. We aim to answer the following questions: What is the significance of such proteins on the nutritional properties and quality characteristics of the final products? What are the legal aspects of using such proteins? What is the impact of the use of such proteins on the technological qualities of the final products? Both original research articles and reviews are welcome.

Prof. Dr. Ziarno Małgorzata
Guest Editor

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• dairy production
• plant-based substitutes of dairy production
• taste
• flavor
• texture
• nutritional value
• health effects
• functionality