ABSTRACT
The early stages of the development and introduction of dairy analogs began during World War II when a shortage of dairy products caused a need for simulated foods. Acceptance of the dairy substitutes can be attributed, to a large extent, to rapid advances in fats and oils, as well as emulsion technology and advancements in food product formulations. In all three of these areas, technologies have been developed to enable food processors to produce dairy analogs, which not only closely resemble the natural dairy products but also include many improvements. The advantages these products offer to household and institutional users include (1) ease of handling, (2) extended shelf life, (3) tolerance to temperature abuse and bacterial spoilage, (4) source oil selection to satisfy religious dietary requirements, (5) nutritional values control, and (6) an economic advantage.
