Chapter 1

: Introduction**
1.1 Background of Plant-Based Dairy Alternatives
1.2 Rationale for the Study
1.3 Purpose and Objectives
1.4 Scope and Significance
1.5 Definition of Key Concepts
1.6 Organization of the Thesis
1.7 Assumptions and Limitations

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Chapter 2

: Literature Review**
2.1 Growth of the Plant-Based Dairy Market
2.2 Nutritional Profile of Plant-Based Dairy Alternatives
2.3 Factors Influencing Sensory Properties
2.4 Methods for Sensory Evaluation
2.5 Consumer Acceptance of Plant-Based Dairy
2.6 Market Trends and Industry Developments
2.7 Summary of Literature Review

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Chapter 3

: Methodology**
3.1 Research Design
3.2 Selection of Dairy Alternatives and Dairy Products
3.3 Sensory Evaluation Techniques
3.4 Panel Recruitment and Training
3.5 Experimental Procedures
3.6 Data Collection and Analysis
3.7 Ethical Considerations

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Chapter 4

: Results and Findings**
4.1 Descriptive Analysis of Sensory Attributes
4.2 Comparison of Plant-Based Dairy Alternatives and Traditional Dairy Products
4.3 Statistical Analysis of Sensory Data
4.4 Consumer Preference Testing
4.5 Factors Influencing Acceptance
4.6 Sensory Profiles of Different Product Categories
4.7 Summary of Findings

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Chapter 5

: Discussion**
5.1 Interpretation of Sensory Results
5.2 Implications for Product Development
5.3 Marketing Strategies for Plant-Based Dairy Alternatives
5.4 Challenges and Opportunities
5.5 Comparison with Previous Studies
5.6 Limitations and Future Directions
5.7 Conclusion