Milk-based beverages

Front Cover......Page 1
Milk-Based Beverages: Volume 9: The Science of Beverages......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 14
Series Preface......Page 18
Preface......Page 22
 1.1  Introduction......Page 26
   1.2.1.1  Flavored Milks/Drinks......Page 28
   1.2.1.2  Milk Smoothies/Milkshakes......Page 30
  1.2.2  Fortified Milk-Based Beverages......Page 32
   1.2.2.1  Whey Beverages......Page 34
   1.2.3.1  Kefir......Page 37
   1.2.3.4  Buttermilk......Page 38
 1.3  Nutritional Quality and Health Benefits of Milk-Based Functional Beverages......Page 39
 1.4  Recent Development and Hot Consumer Trends of Milk-Based Beverages......Page 46
  1.4.1  Hot Consumer Trends of Milk and Milk-Based Beverages......Page 47
  1.4.2  Challenges and Technological Opportunities for Production of Functional Milk Beverages......Page 52
 References......Page 55
 2.1  Introduction......Page 64
 2.2  Milk-Based Beverages......Page 65
 2.3  Structural Aspects of Milk......Page 66
  2.3.1  Milk Fat: Composition, Structure, and Stability......Page 67
  2.3.2  Milk Proteins: Structure and Stability......Page 68
 2.4  Engineering Food Structures to Modulate Product Functionality......Page 69
 2.5  Applications of Structural Engineering in Foods......Page 71
 2.6  Acidified Milk Beverages......Page 72
 2.7  Low-Fat Milk-Based Beverages......Page 77
  2.7.1  Fat Replacers......Page 79
 2.8  Functional Milk Beverages......Page 82
 References......Page 84
 3.1  Introduction......Page 92
  3.2.2  Lactoperoxidase......Page 95
  3.2.4  Milk Minerals......Page 96
  3.2.6  Milk Protein Hydrolysates......Page 97
  3.2.8  Osteopontin......Page 98
  3.2.10  Conjugated Linoleic Acid......Page 99
  3.3.1  Milk-Based Functional Beverages......Page 100
   3.3.1.2  Acidification......Page 101
   3.3.1.5  Role of Stabilizers......Page 102
   3.3.1.8  Functional Milk Beverage With Altered Fat Composition......Page 103
   3.3.1.10  Fortification of Beverages......Page 104
  3.3.2  Whey-Based Functional Beverages......Page 105
    Dairy Based......Page 106
    Membrane Processing and Demineralization......Page 107
  3.3.3  Buttermilk-Based Functional Beverages......Page 108
  3.4.3  Dispersibility of Ingredients......Page 110
 3.5  Health Benefits......Page 111
 3.6  Future Scope......Page 115
 References......Page 116
 4.1  Introduction......Page 120
 4.2  Bioactive Compounds in Milk-Based Beverages......Page 122
  4.3.1  Omega-3 Fatty Acids......Page 126
  4.3.2  Probiotics and Prebiotics......Page 128
  4.3.3  Phytosterols......Page 130
  4.3.4  Vitamins and Minerals......Page 131
  4.3.5  Fiber......Page 136
  4.3.6  Phytochemicals......Page 137
 4.4  Technological Approaches for Vehiculization and Stability of Bioactive Compounds in Functional Dairy-Based Beverag .........Page 141
   4.4.1.1  Emulsion......Page 142
   4.4.1.2  Spray Drying......Page 143
 4.5  Bioactivity Evaluation In Vivo and Clinical Trials of Functional Dairy-Based Beverages......Page 145
  4.5.1  Interest for Athletes......Page 149
  4.5.2  Cardiovascular Diseases......Page 151
  4.5.3  Diabetes and Obesity......Page 152
 References......Page 154
 Further Reading......Page 163
 5.1  Introduction......Page 164
 5.2  Production and Consumption of Milk Worldwide......Page 165
  5.3.1  Physical Properties of Milk......Page 167
  5.3.2  Chemical Properties of Milk......Page 168
 5.4  Starter Cultures Used in Milk-Based Products and Its Beneficial Effects......Page 169
   5.5.1.2  Kefir......Page 172
   5.5.1.3  Koumiss-Kumiss......Page 173
   5.5.2.2  Fortification With Vitamins and Minerals......Page 174
   5.5.2.3  Fortification With Bioactive Compounds......Page 176
   5.5.2.4  Milk-Based Whey-Type Beverages......Page 180
   5.5.2.5  Plant-Based Milk Alternative Beverages......Page 181
   5.5.2.6  Milk Versus Milk-Like Beverages......Page 182
  5.6.3  Case 3......Page 183
  5.7.1  Milk: The New Sports Drink......Page 184
  5.7.2  Demineralization of Dental Enamel......Page 185
  5.7.5  Milk-Based Beverages Prepared With Pulp of  Mangifera indica Filled With Vegetable Oil......Page 186
  5.7.7  Production of Peanut Milk-Based Beverages......Page 187
  5.8.3  Pulsed Electric Fields Technology......Page 188
 References......Page 189
 Further Reading......Page 197
 6.1  Introduction......Page 198
  6.2.1  Definitions and Regulatory Framework......Page 201
  6.2.2  Market......Page 205
   6.4.1.1  Definition and Classification......Page 207
   6.4.1.2  DF as Food Ingredient......Page 209
   6.4.1.3  Impact of DF Addition......Page 210
   6.4.2.1  Definitions......Page 213
    Probiotic Bacteria in Fermented Dairy Beverages......Page 215
    Probiotic Bacteria Plus Prebiotic Ingredients in Fermented Dairy Beverages......Page 217
   6.4.3.1  Structure and Source......Page 218
   6.4.3.2  Biological Importance......Page 219
   6.4.3.3  FAs as Functional Food Ingredients......Page 220
   6.4.3.4  Impact of the Addition of UFA Ingredients......Page 221
   6.4.3.5  “In situ” Production of CLA......Page 222
  6.4.4  Vitamins and Minerals......Page 224
  6.4.5  Peptides......Page 228
  6.5.1  Lactose Reduction......Page 232
  6.5.2  Fat Reduction......Page 237
 6.6  Health-Promoting Effects......Page 243
 References......Page 246
 Further Reading......Page 261
  7.1.1  Overview......Page 264
  7.1.2  Nutritional Benefits of Fermented Milks......Page 265
  7.1.3  Milk Production/Consumption in Different Countries......Page 267
  7.2.2  Kefir......Page 273
  7.2.3  Doogh......Page 274
  7.2.5  Dromedary Milk......Page 276
  7.2.6  Butter Milk......Page 277
  7.2.8  Ayran......Page 278
  7.2.11  Chal......Page 279
  7.2.14  Tarkhineh......Page 280
  7.2.16  Ymer and Similar Products......Page 281
  7.2.19  Suusac......Page 282
  7.2.23  Skyr......Page 283
  7.3.2  Nondairy Probiotic Products......Page 284
  7.4.2  Enhancing Through the Use of Natural Antimicrobials......Page 287
 References......Page 288
 8.1  Introduction......Page 298
 8.2  Microbiological Characteristics of Kefir......Page 299
 8.3  Nutritional Composition......Page 301
 8.5  Effects of Kefir on Health......Page 302
  8.5.2  Antihypertensive Effect......Page 303
  8.5.3  Hypocholesterolemic Effects......Page 304
  8.5.5  Antiinflammatory Effect......Page 305
  8.5.6  Anticarcinogenic Effects......Page 306
  8.5.7  Its Effects on the Immune System......Page 308
  8.5.8  Obesity and Kefir......Page 309
  8.5.9  Its Effects on Plasma Glucose Level......Page 310
  8.5.10  Its Effects on the Gastrointestinal System......Page 311
  8.5.12  Antiallergic Effects......Page 313
  8.5.13  Kefir’s Effects on Bones......Page 314
 8.6  Water Kefir......Page 315
 8.7  Summary......Page 316
 References......Page 317
 9.1  Introduction......Page 322
 9.2  An Outline of the Dairy Sector......Page 323
 9.3  Grass-Fed Milk: Definition and Main Features......Page 327
 9.4  Is Grass-Fed Milk Producing Positive Externalities?......Page 331
 9.5  The European Grass-Fed Milk Tools: An Overview......Page 335
 9.6  An Insight Into Grass-Fed Milk Production Systems: A Piedmont Case Study......Page 337
 9.7  A Consumer Perspective: An Italian Survey......Page 344
 9.8  Conclusion......Page 349
 References......Page 350
 Further Reading......Page 355
 10.1  Introduction......Page 356
  10.2.1  Kefir......Page 357
  10.2.2  Koumiss......Page 361
  10.2.3  Ayran......Page 364
 10.3  Dairy-Based Beverages With Added Nutraceuticals......Page 365
 10.4  Dairy-Based Beverages Enriched With Vitamins and Minerals......Page 371
 10.5  Functional Whey-Based Beverages......Page 373
 10.6  Probiotic Dairy- and Whey-Based Beverages......Page 381
 References......Page 387
 Internet Sources......Page 397
 11.1  Introduction......Page 398
 11.2  Rheological Classification and Models......Page 399
  11.3.1  Milk......Page 405
  11.3.2  Acidified Milk Beverages......Page 407
   11.3.2.1  Yogurt Drinks......Page 408
   11.3.2.2  Lassi......Page 409
   11.3.2.3  Doogh......Page 411
  11.3.3  Microstructure and Storage Stability of Milk Beverages......Page 412
   11.3.4.1  Effect of Hydrocolloids......Page 414
   11.3.4.2  Effect of Dietary Fiber......Page 415
   11.3.4.3  Effect of pH......Page 417
 References......Page 418
 Further Reading......Page 421
 12.1  Introduction......Page 422
  12.2.1  Principles......Page 423
  12.2.2  Working......Page 425
  12.2.3  Applications......Page 426
 12.3  High-Pressure Processing......Page 429
  12.3.2  Operation......Page 430
  12.3.3  Applications......Page 431
 12.4  Pulsed Light......Page 435
  12.4.1  Principles......Page 436
  12.4.2  Application......Page 437
  12.5.1  Introduction......Page 439
  12.5.3  Ultrasound Generation System......Page 440
  12.5.4  Application......Page 441
  12.6.1  Introduction......Page 444
  12.6.4  Application......Page 445
 References......Page 446
 Further Reading......Page 451
13 Rheological Characterization and Pipeline Transport Needs of Two Fluid Dairy Products (Flavored Milk and Yogurt)......Page 452
  13.1.1  Liquids in the Dairy Industry......Page 453
  13.1.2  Transportation of Liquid Foods and Pumping Needs......Page 454
  13.2.1  Milk Characteristics......Page 455
  13.2.2  Flavored Milks, Elaboration, and Characterization......Page 456
  13.2.3  Yogurt Elaboration and Characterization......Page 457
  13.3.1  Newtonian (NF) and Non-Newtonian Fluids (NNFs)......Page 458
  13.3.2  Pipeline Design and Pumping Power......Page 460
   13.3.2.2  Mechanical Energy Balance......Page 461
  13.4.1  General Aspects......Page 463
  13.4.2  Instrumentation in Rheological Characterization......Page 464
  13.4.3  Rheological Fitting......Page 467
   13.5.1.1  Beverage and Yogurt Ingredients......Page 470
  13.5.2  Instrumental Determinations......Page 471
  13.5.3  Physicochemical and Flow Properties......Page 472
  13.6.2  Example for NF......Page 473
  13.6.3  Frictional Aspects Related With NNF......Page 480
  13.6.4  NNF Through Pipelines......Page 483
  13.6.5  Example for an NNF Transportation System......Page 489
 References......Page 494
 Further Reading......Page 497
  14.1.1  Nature of External Body Microbiota......Page 498
  14.1.2  Gut Microbiota Composition......Page 499
  14.1.3  GIT Microbiota Selection Criteria......Page 502
  14.1.4  Effective Dosage......Page 505
 14.2  Beverages......Page 508
  14.2.2  Classification......Page 509
 14.3  Dairy-Based Beverages as a Vehicle for Probiotics......Page 510
  14.3.1  Milk Probiotic Beverages......Page 511
   14.3.1.1  Lactic Acid Fermented Dairy-Based Probiotic Beverages......Page 515
    Kumis......Page 519
    Kefir......Page 520
  14.3.2  Cheese Whey-Based Probiotic Beverages......Page 521
  14.3.3  Milk and Fruits/Vegetables Juice Blend Probiotic Beverages......Page 523
   14.4.1.1  Prebiotics......Page 524
   14.4.1.2  Symbiotic Beverages......Page 525
 14.6  Future Tendencies......Page 526
 14.7  Conclusions......Page 527
 References......Page 528
 Further Reading......Page 544
 15.1  Introduction......Page 546
 15.2  Dairy Probiotic Beverages as Functional Foods......Page 547
 15.3  Process of Dental Biofilm Formation and Biofilm-Dependent Oral Disease......Page 549
  15.3.1  Biofilm Formation Process......Page 550
  15.3.2  Probiotics and Dental Biofilm......Page 551
  15.3.3  Dairy Products and Biofilm Quantity......Page 552
  15.4.1  Definition and Aetiopathology......Page 553
  15.4.2  Salivary IgA and Caries......Page 556
  15.4.3  Probiotics and Dental Caries......Page 557
  15.4.4  Probiotic Dairy Beverage Products and Dental Caries......Page 558
  15.4.5  Probiotic Dairy Beverage Products and Salivary pH......Page 559
  15.5.1  Definition and Aetiopathology......Page 560
  15.5.2  Probiotics and Periodontal Diseases......Page 562
  15.6.1  Definition and Aetiopathology......Page 563
  15.6.3  Probiotics and Oral Candidiasis......Page 565
  15.7.1  Definition and Aetiopathology......Page 566
  15.7.2  Classification and Treatments Needs......Page 567
  15.7.3  Treatments for Halitosis Related to the Oral Cavity......Page 569
  15.7.4  Probiotics and Halitosis......Page 570
  15.7.5  Probiotic Dairy Products and Halitosis......Page 571
 References......Page 572
 Further Reading......Page 580
Index......Page 582
Back Cover......Page 598