Effect of Dairy-Plant Protein Combinations on Functional Properties, Microstructure, Nutritional, and Sensory Quality of Hybrid Dairy Products
Abstract
Nowadays, there is an increasing demand for high-protein sustainable and functional foods, driven by the shifting of consumers’ dietary preferences and environmental concerns. All these have accelerated the development of hybrid dairy products. This review provides a unique comprehensive overview of hybrid dairy products, formulated through partial substitution of dairy with plant proteins from legumes, cereals, seeds, and microalgae. Therefore, it evaluates multiple dairy products and plant protein sources simultaneously, and provides broader and deeper insight on key formulation approaches, major challenges, and future opportunities for the development of more sustainable hybrid dairy products. Emphasis is placed on the effects on formulation, physicochemical properties, rheological behavior, texture, microstructure, fermentation dynamics, microbial quality, nutritional attributes, sensory characteristics, and sustainability. The functional and technological properties of dairy matrices are influenced and strongly depend on plant protein source, substitution level, and processing conditions. Hybridization enhances protein content, dietary fiber, and maintains microbial viability and probiotic potential. However, challenges remain related to gel stability, off-flavor development, color changes, antinutritional factors, and regulatory issues. Fermentation and advanced processing technologies emerge as key tools to mitigate some of these limitations. Hybrid dairy products represent a promising and flexible strategy to reduce the environmental footprint of dairy products while preserving their nutritional and sensory strengths, contributing to more sustainable food production systems. Future research should prioritize optimized protein combinations, comprehensive life cycle assessments, and consumer-centered studies to support successful product development and commercialization.