Description
Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products.- Covers the most recent advances in various milk-based products- Includes a solid review of safety and hygiene for the development of new products- Presents engineering techniques and applications using novel technologies
Table of Contents
1. Engineering of Milk-Based Beverages: Current Status, Developments, and Consumer Trends2. Engineering Tools in Milk-Based Beverages3. Dairy-Based Functional Beverages4. New Trends and Perspectives in Functional Dairy-Based Beverages5. Recent Trends and Developments in Milk-Based Beverages6. Production of Functional Milk-Based Beverages7. Traditional Beverages in Different Countries: Milk-Based Beverages8. Kefir Beverage and Its Effects on Health9. The Supply Chains of Cow Grass-Fed Milk10. Technology of Dairy-Based Beverages11. Rheological Properties of Milk-Based Beverages12. Nonthermal Processing of Dairy Beverages13. Rheological Characterization and Pipeline Transport Needs of Two Fluid Dairy Products (Flavored Milk and Yogurt)14. Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food15. The Effect of Dairy Probiotic Beverages on Oral Health
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