• S Nirthika
• Dr. Poornima D S
• Dr. Deepa M Madalageri
• Dr. Soumya Doodi
• Dr. Hanumantharaju K N

This review highlights the emerging field of plant-based dairy alternatives with focus on plant-based curd, yogurt, cheese, and ice cream. Consumer interest in plant-dairy increasing, as a result of expansion of vegan ideology, rising health concerns (lactose intolerance, allergy to dairy products), and sustainability issues. Derived from several sources like almonds, soy, coconuts, oats, peanuts, and hemp seeds, each plant-based dairy alternative has unique nutritional and sensory qualities depending on the source material. The product is formulated through techniques like soaking, germination, fermentation, and blending the plant-based milk to replicate the texture, and nutritional qualities to conventional dairy products. Though advancement has been made in this sector, achieving desirable taste, texture, and nutrients continue to be a challenge. This review emphasizes the current advancements in dairy substitutes and explores their role in shaping a sustainable global food system.

plant-based dairy alternatives, sustainable foods, lactose intolerance solutions, alternative proteins

"Plant-based Dairy Alternatives: A Review on Product Diversity and Processing Techniques", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 6, page no.g481-g492, June-2025, Available :http://www.jetir.org/papers/JETIR2506658.pdf

"Plant-based Dairy Alternatives: A Review on Product Diversity and Processing Techniques", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 6, page no. ppg481-g492, June-2025, Available at : http://www.jetir.org/papers/JETIR2506658.pdf