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The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and\/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant\u2010based cheese\u2010like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy\u2010free cheese because of their undesirable properties: heat stable anti\u2010nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume\u2010based cheese alternatives is strongly suggested as a low\u2010cost step towards more sustainable food chains. \u00a9 2021 The Authors. <jats:italic>Journal of The Science of Food and Agriculture<\/jats:italic> published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.<\/jats:p>","DOI":"10.1002\/jsfa.11502","type":"journal-article","created":{"date-parts":[[2021,8,28]],"date-time":"2021-08-28T02:55:22Z","timestamp":1630119322000},"page":"8-18","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":107,"title":["Legumes as basic ingredients in the production of dairy\u2010free cheese alternatives: a review"],"prefix":"10.1002","volume":"102","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6145-9403","authenticated-orcid":false,"given":"Marina","family":"Mefleh","sequence":"first","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro  Bari Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6675-2203","authenticated-orcid":false,"given":"Antonella","family":"Pasqualone","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro  Bari Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0740-7677","authenticated-orcid":false,"given":"Francesco","family":"Caponio","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro  Bari Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9496-9151","authenticated-orcid":false,"given":"Michele","family":"Faccia","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro  Bari Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,9,9]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13594-013-0144-3"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-012-1668-0"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1186\/s42779-019-0007-5"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1177\/0884533610385707"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12061666"},{"key":"e_1_2_7_7_1","unstructured":"\u2010ShahbandehM.Vegan Cheese Market Size Worldwide 2015\u20132024. 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