Technology of Dairy-Based Beverages

TECHNOLOGY OF DAIRY-BASED BEVERAGES

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Ceren Akal, Nazli Turkmen, Barbaros Özer Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey

10.1 Introduction Consumers are today more caring about their health than ever ­ efore and are looking for healthy alternatives for their food consumpb tion habits. Today, enhancing the health span of consumers through consumption of healthy foods is more important than simply enhancing their life span (Özer and Kırmacı, 2010). In addition, constantly increasing medical costs have forced consumers to take a more proactive role in optimizing personel health and well-being, without relying on pharmaceuticals. All these factors have triggered global food industry to develop novel functional foods and food processing technologies in order to meet such demands. Among the functional foods, dairy-based products are more popular than the others owing to their well-established positive health impacts. Dairy-based beverages are very suitable and less costly for novel product development efforts. During the last two decades, consumers’ demand for healthy dairy beverages has increased remarkably (Marsh et al., 2014). In order to meet such demand, global actors of food and dairy industry have introduced numerous new products in the near past. Introduction of low-lactose or lactose-free products and beverages supplemented with functional ingredients such as vitamins, minerals, sterols/­stanols, etc. has warmly welcomed by the consumers and market share of such products has been increasing with high velocity. The global functional dairy beverages market is a very dynamic segment of the dairy industry and between 2016 and 2021, the global dairy-based beverages market is forecasted to reach 13.9 billion USD (Research and Markets, 2017). This forecast excludes traditional milk-based beverages such as kefir, koumiss, buttermilk, etc. Dairy-based beverages can be classified into three groups: 1. Traditional beverages (i.e., kefir, koumiss, ayran or drinking ­yogurt, etc.) Milk-based Beverages. https://doi.org/10.1016/B978-0-12-815504-2.00010-4 © 2019 Elsevier Inc. All rights reserved.

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2. Value added beverages (milk- or cheese whey-based products such as high protein beverages, effervescent/carbonated beverages, thirst quenching beverages, sports beverages, milk fat globule membrane (MFGM)-containing beverages, consumer-specific nutrition solutions, etc.) 3. Functional beverages (enriched or supplemented products with minerals, fish oil, vitamins, probiotics/prebiotics, fibers, polyphenols, peptides, sterols/stanols, etc.) A common agreement on the classification of thirst-quenching, MFGM products, and high-energy sport drinks is yet to be made. Probiotic/prebiotic dairy beverages were the first commercialized dairy-based functional products and are still dominating the functional dairy beverages market. The popularity of one-shot or daily dose probiotic beverages is increasing as well. During the last 10–12 years, extensive studies have created a new field of research dealing with bioactive or biogenic substances derived from foods. It is a well-established fact that food proteins, especially milk caseins, may act as a precursor of biologically active peptides with different physiological effects. Beverages containing ­angiotensin-converting enzyme (ACE)—inhibitor peptides are gaining popularity among scientific and commercial communities. Comprehensive scientific researches have confirmed the positive effects of nutraceuticals [i.e., Omega (ω-)-3 fatty acids], isoflavones, caseinophosphopeptides (CPPs), and phytosterols on human health. Cheese whey-origin nutraceuticals (i.e., lactoferrin, growth factors, and immunoglobulins) await commercial interest from the beverage industry.

10.2  Traditional Dairy-Based Beverages There are many different types of traditional dairy-based beverages available throughout the world and vast majority of them are in fermented form. Among the fermented milk beverages, those originating from Eastern Europe and Central Asia, kefir and koumiss are the most widely known ones. Although there are many other local fermented dairy beverages in various parts of the World, we will focus on kefir, koumiss, and ayran/doogh (drinking yogurt) because of their wider economical importance.

10.2.1 Kefir Kefir is an effervescent milk beverage with a sharp acidic and yeasty taste and white to greenish color (Ertekin and Güzel-Seydim, 2010). Kefir is characterized with a thick body. Traditionally, kefir is manufactured with kefir grains. The chemical and microbiological characteristics of kefir show variations depending on the raw ­material

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used and geographical origin of kefir grains. During fermentation, lactose-fermenting yeasts produce alcohol (0.035%–2.0% for ethanol) and CO2, lactic acid bacteria convert lactose to lactic acid (0.8%–1.0% for lactic acid), and a limited degree of proteolysis occurs in milk. Kefir grains resemble cauliflower florets with irregular and uneven surface. The size of the grains varies between 0.3 and 2.0 cm or more in diameter. During fermentation, the size of the grains increases and the properties of kefir grains seeded initially pass into newly formed grains. A typical kefir grain consists of 10%–16% dry mass of which 30% is protein and 25%–50% is carbohydrate (including polysaccharides). The polysaccharide material of a kefir grain is primarily produced by bacteria (mainly Lactobacillus kefiranofaciens, Lb. kefir) and called “kefiran” which is composed of glucose, galactose, and mannose at different ratios. Apart from giving kefir a viscous body, kefiran was also reported to exert immunomodulatory, antimutagenic, antiulceric, antiallergic, and antitumor activities, and acts as a prebiotic substance (Sharifi et al., 2017; Güzel-Seydim et al., 2011). The microflora of kefir grain includes lactic acid bacteria ­(~108–109  cfu/mL), yeasts (~105–106  cfu/mL), acetic acid bacteria 5 6 (~10 –10  cfu/mL), and—in some cases—a mold (Özer and Kırmacı, 2014). The most dominant lactobacilli in a kefir grain’s flora is Lb. kefiranofaciens. Lb. kefiranofaciens is a homofermentative, rod-shaped, and slime-forming bacterium that is different from other homofermentative species of the genus Lactobacillus in pattern of carbohydrate fermentation. Since Lb. kefiranofaciens and Lactobacillus kefirgranum have the same 16S rDNA sequence, and hence the latter organism was recommended to be reclassified as Lb. kefiranofaciens subsp. kefirgranum (Vancanneyt et al., 2004). Lb. kefir, Lactobacillus brevis, Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus acidophilus are the most commonly present species in kefir grain. Leuconostoc mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. cremoris, Leu. mesenteroides subsp. dextranicum were also isolated from kefir grains of different geographical origins. In general, while the outer part of a kefir grain is dominated by lactic acid bacteria and the yeasts are mostly located in the inner zones (Özer and Kırmacı, 2014). A balanced bacteria and yeasts at the intermediate zone and a progressive change according to the distance from the core have been reported. Lb. kefir is only present on the surface of the kefir grain and Lactobacillus kefiranofaciens is located inside the grain. Kluyveromyces marxianus (i.e., var. marxianus, fragilis, and lactis) is the most frequently present yeast in kefir grains (Wang et  al., 2008). This yeast species is able to ferment lactose and is primarily responsible for the development of yeasty aroma and high level of ethanol in kefir. In contrast, Saccharomyces spp. cannot ferment lactose but is able to metabolize d-glucose, d-galactose, and sucrose. Yeasts and

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l­ actic acid bacteria are in a symbiotic relationship in kefir grains. Yeasts possibly produce growth stimulants for lactic acid bacteria during fermentation process. In traditional kefir production, heat-treated milk (i.e., 85°C/30 min or 90–95°C/2–3 min) is added with kefir grains at ratios ranging between 2% and 10% (w/v). Fermentation takes place at 20–25°C for about 18–24 h (see Fig. 10.1). During fermentation, the fermenting milk is agitated periodically to stimulate the formation of CO2 and growth of bacteria and yeasts. Alternatively, in industrial practices, fermentation may be carried out under modified atmospheric conditions to stimulate bacterial growth and hence formation of more exopolysaccharide materials. Kök-Taş et  al. (2013) demonstrated that exopolysaccharide content of kefir fermented under modified atmospheric condition (10% CO2) was higher than the sample produced under nonmodified conditions. Both samples showed non-­Newtonian pseudoplastic flow behavior. Fermentation end point is decided visually observing the curdling and phase separation. Following fermentation, the grains are removed by sieving and the filtrate is cooled overnight before consumption. In some cases, this filtrate which contains live kefir flora can be used as mother culture (1%–3%, v/v) for the following productions (Fig. 10.2). If the mother culture is used for batch productions, the time and temperature of fermentation are 12–18 h and Re-use

Heat treated milk

Heat treated milk

(2%–10 %) Fermentation

Fermentation (18–24 h, 20–25 °C)

(18–24 h, 20–25 °C) Straining

Straining Kefir

(A)

Kefir grains Kefir

Mother culture (1%–3%)

Pasteurised milk

Fermentation (12–18 h, 20–25 °C)

(B)

Kefir

Fig. 10.1  Flow diagram of traditional kefir production from (A) kefir grains and (B) mother culture.

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Prefermentation Heat treated milk (90–95 °C, 2–3 min) + kefir grains (2%–10%, w/v)

Fermentation (18–24 h, 20–25°C)

Filtration

Cooling and packaging (option 1)

Kefir grains

Prefermented milk (mother culture)

Second fermentation (option 2)

Prefermented Kefir (1%–3%, v/v)

Lactic culture (2%, v/v)

Yogurt culture (0.5%, v/v)

Fermentation (12–18 h, 20–25 °C)

Kefir

Fermentation (18 h, 37 °C)

Heat treated milk + Prefermented kefir (90 °C, 2–3 min) (1%–3%, v/v)

Lactic culture (2%, v/v)

Yogurt culture (0.5%, v/v)

Fermentation Fermentation (2–18 h, 20–25 °C) (18 h, 37 °C)

Kefir

Kefir

Fig. 10.2  Flow diagram of two-stage kefir production.

20–25°C, respectively. The rate of inoculation is of critical importance for a well-balanced textural and sensory quality in the end product. High inoculation rates stimulate excessive acidification but the growth of lactococci, Leuconostoc spp. and yeasts are slightly hindered. In order to optimize the microbial growth and maintain the balance between bacteria and yeasts, the inoculation rates of kefir grains should be 20–100 g/L of milk. The kefir grains can be stored at <6°C in clean water or frozen. In industrial kefir productions, defined starter cultures are used to make large-scale production possible and to standardize the quality characteristics of the end product. The average shelf life of kefir drink made by defined starter culture is 10–15 days at 4°C. In industrial kefir production, both defined lactic acid bacteria and yeasts can be

Kefir

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added into the heat-treated milk simultaneously or first fermentation is achieved by lactic acid bacteria and the yeasts are added to the prefermented milk afterwards. Today, starter culture companies offer numerous types of freeze-dried kefir cultures and the microbial contents of these cultures vary depending on the properties and propagation method of the mother culture (or kefir grains) and on their designated application. The inoculation level of kefir starter may vary depending on the microbial flora and activity of the microorganisms and one DVI (Direct Vat Inoculation) freeze-dried kefir starter into 300, 500, or 1000 L of heat-treated milk is recommended by various companies. Although the production practices are standardized when defined starter culture is used in kefir manufacture, the balance between the bacteria and the yeasts which creates a product with the characteristic properties of traditional kefir, including both the organoleptic qualities and the health benefits may not always be established. Readers are recommended to refer to Sarkar (2008), Güzel-Seydim et al. (2010), Güzel-Seydim et al. (2011), and Özer and Kırmacı (2014) for detailed information about biochemistry and health aspects of kefir.

10.2.2 Koumiss Koumiss is a fermented dairy drink originating from Central Asia. The history of koumiss dates back to ancient times and it is traditionally produced from mare’s milk by a combined fermentation of lactic acid and alcohol. To a lesser extent, koumiss is made from camel’s milk as well (Özer and Kırmacı, 2014). Koumiss is well known with its highly nutritive and curative characteristics. In the United States and some European countries, a koumiss-like fermented beverage is manufactured from skimmed or whole cow’s milk. In traditional koumiss manufacturing practices, some part of the previous day’s product is used to seed the freshly drawn mare’s milk (generally unpasteurized). Traditionally, fermentation takes place in bags made from smoked horsehide bags (locally called saba, chöchu, or turdusk-burdusk) which contains koumiss microflora of the previous production season. Traditional koumiss production is ceased at the end of lactation period and the koumiss starter is kept in clean glass bottle in a dry and cool place until early summer. The koumiss starter is reactivated by seeding in fresh mare’s milk (or camel’s milk) several times (i.e., three to four times). In order to introduce air into the milk, the inoculated milk is stirred vigorously for about 60 min. This makes growth of yeasts easier. As with kefir, the yeasts are primarily responsible for the production of alcohol at high levels (Tamime et al., 1999). Alternatively, koumiss is mixed with cow’s milk in the middle of winter and kept at room temperature. In early summer, the mixture is left for 4–5 days at 22–25°C, until gas formed, and it is then used as starter.

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Since the availability of mare’s milk is limited, industrialized production of koumiss is achieved by using cow’s milk (Küçükçetin et al., 2003). In this case, some modifications in the traditional koumiss manufacturing practices are inevitable. Mare’s milk contains lower level of casein compared with cow’s milk and therefore, traditional koumiss does not usually coagulate. In case of use of cow’s milk, the chemical (especially casein content) composition of the cow’s milk should be adjusted to mare’s milk. Easiest way of this adjustment is to dilute cow’s milk to the targeted casein level. The diluted cow’s milk is then mixed with whey or whey protein concentrate (WPC) to increase the total protein level of the modified milk. In order to stimulate the growth of yeasts, addition of sugar (glucose, sucrose, or lactose in hydrolyzed form) is recommended. In an alternative way, sucrose is added into cow’s milk at a level of 2.5% (w/w) and casein content of the milk is adjusted by mixing ultrafiltered (UF) cheese permeate (at skimmilk to permeate ratio of 5:8). The modified milk is then added with commercial koumiss starter culture consisting of K. marxianus var. lactis, Lactobacillus delbrueckii subsp. Bulgaricus, and Lb. acidophilus. Fermentation is carried out at 25–26°C until the acidity reaches ~0.55% lactic acid, which normally takes about 50–60 min. During this process, the fermenting milk should be agitated regularly. Afterwards, the fermenting milk is homogenized, cooled to 20°C, and packaged. The packaged product is further incubated at 18 –20°C for about 1.5–2 h and then is stored at 4 –6°C for 12–24 h before dispatch (Fig. 10.3). As the koumiss is an alcoholic beverage, the choice of packaging material is critical to avoid blowing up during fermentation or storage. Flushing the containers with nitrogen, removing the air in the headspace of the package by purging nitrogen after filling, or using carton packaging materials fitted with an integrated high-pressure vent are the possible solutions for this problem. The koumiss microflora is mainly consisted by the lactobacilli (Lb. delbrueckii subsp. bulgaricus, Lactobacillus casei, Lactobacillus leichmanii, Lb. plantarum, Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus buchnerii, and Lb. acidophilus) and lactose-fermenting yeasts (Saccharomyces spp., Kluyveromyces ­ spp. and Candida koumiss, Torula lactis, Torula koumiss) (Özer and Kırmacı, 2014). Recently, Yao et  al. (2017) identified three low-­ abundant taxa from koumiss samples, namely Lactobacillus otakiensis, Streptococcus macedonicus, and Ruminococcus torques. In addition, nonlactose-fermenting yeasts (e.g., Saccharomyces cartilaginosus) and noncarbohydrate-fermenting yeasts (e.g., Mycoderma spp.) were reported to be isolated from traditional koumiss. The composition of microflora is directly related with geographical origin of the product and climatic conditions of the regions where koumiss is produced. In Kazakhstan-origin koumiss, for example, Saccharomyces

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Fresh mare’s milk

Modified cow’s milk (by an Ultrafiltration or an equivalent method)

Heat treatment (90–92 °C, 2–3 min)

Addition of starters (30%)

Adding sucrose (2.5%)

Heat treatment (90–92 °C, 2–3 min)

Stirring

Cooling (26–28 °C)

Incubation (25–26 °C, 2–3 h)

Bottling

Culturing (10%, pure culture)

First fermentation (25–26 °C, 50–60 min)

Resting (30–60 min) Cooling (4–6 °C)

Stirring (~600 rpm for 15 min)

Storage (up to one week)

Cooling Stirring vigorously (15–20 min)

(A)

Second fermentation (1.5–2 h) (stirring for 2–3 min every 20 min)

Bottling

(B)

Storage (4–6 °C)

Fig. 10.3  Industrialized koumiss production from (A) mare’s milk or (B) cow’s milk.

unisporus—a galactose-fermenting yeast—was isolated as the dominant yeast. In inner Mongolia and China, Lactobacillus rhamnosus, Lactobacillus paracasei subsp. paracasei, Lb. paracasei subsp. tolerans and Lactobacillus curvatus formed the dominant groups of lactobacilli. Among the yeasts, K. marxianus subsp. lactis and Candida kefir

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were the most abundant species (Özer, 2014). Mu et al. (2012) investigated the yeast flora of koumiss and identified 12 different yeast species belonging to 9 genera including Candida pararugosa, Dekkera anomala, Geotrichum spp., Issatchenkia orientalis, Kazachstania unispora, K. marxianus, Pichia deserticola, Pichia fermentans, Pichia membranoefaciens, Peronospora manshurica, Saccharomyces cerevisiae and Torulaspora delbrueckii. Koumiss may have viable cell counts of 5 × 107 and 1–2 × 107 cfu/ mL of bacteria and yeasts, respectively. During the fermentation of koumiss milk in the presence of nonlactose-fermenting yeasts, apart from alcohol, a number of metabolites are produced. These metabolites include mainly glycerol, succinic acid, and acetic acid. During storage, the populations of bacteria and yeasts decline gradually due to the accumulation of lactic acid and ethanol. Streptococcus spp. may be present in koumiss microflora but their contribution to aroma and flavor of koumiss is fairly limited. Acetobacter spp. are also of only minor importance. The other yeasts isolated from traditional koumiss products are Pichia spp. and Rhodotorula spp.

10.2.3 Ayran Ayran (drinkable yogurt) is a fermented milk product which is made by diluting yogurt by clean water to desired total solids level (i.e., 6%) (Tamuçay-Özünlü, 2005). Alternatively, milk is diluted to ca. 6% total solids and then fermented with yogurt starter culture to obtain ayran (Özer, 2006). Fermentation end point in the latter case is pH 4.4–4.5. In each case, the end product is added with salt at a level of 0.8%–1.0% (w/v). Salt concentration and dilution rate are the major factors determining the physical stability of ayran and with the increase in salt level and dilution rate, the stability of ayran declines accordingly. In order to increase physical stability of ayran, the use of exopolysaccharide-producing strains of yogurt bacteria for fermentation is recommended (Yilmaz et  al., 2015). The shelf life of ayran is around 20 days and this period can be extended up to 3–4 months by applying ultra-high-temperature (UHT) treatment to the end product combined with aseptic packaging. Traditional ayran has a salty-acidic taste, but in some countries, various aroma and sweeteners are added to convert ayran into a more pleasing product. Cheese whey may be used as a replacement of diluting water in ayran production (Akal, 2017). Up to 10% of proteins in ayran can be met by whey proteins coming from cheese whey used as dilution liquid without adversely affecting the quality parameters of the resulting product (Akal, 2017). In order to increase the viscosity of ayran, microbial transglutaminase (mTGase) may also be incorporated into ayran production. Sanli et al. (2013) recommended using mTGase at a level of 1 IU/g protein in

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ayran ­production to improve viscosity and sensory quality of the product. Probiotic microorganisms (especially lactobacilli) may also be used as adjunct culture to produce probiotic ayran but such a product is yet to be commercialized (Ayar and Burucu, 2013).

10.3  Dairy-Based Beverages With Added Nutraceuticals Consumers’ interest toward healthy foods has triggered dairy industry to develop novel products in various forms. Among these product categories, beverages are one step forward since they are far more suitable for consumer-specific modifications. Value-added dairybased beverages (excluding probiotic beverages which are discussed separately in the following section) have increased their share within dairy products segment fastly. First-generation value-added functional dairy beverages were those supplemented with nutraceutical compounds such as Omega (ω)-3 fatty acids, isoflavones, phytosterols, etc. and minerals and vitamins. According to the US Food and Drug Administration (FDA), credible body of scientific evidence on positive impacts of ω-3 fatty acids on blood pressure and heart health has been piled up (FDA, 2004). As known, ω-3 fatty acids are the precursor of eicosapentaenoic acid (C20:5, n−3, EPA) and docosahexaenoic acid (C22:6, n−3, DHA) which both are not synthesized in human body (Awaisheh et  al., 2005). There are a number of commercial dairy-based products supplemented with ω-3 fatty acids in the markets and majority of these products are in nonfermented form. Fish oil, flaxseed oil, and vegetable oils are the major sources of ω-3 fatty acids (Gürakan et al., 2010). Major difficulty associated with incorporation of ω-3 fatty acids into beverage formulations is high light sensitivity of ω-3 fatty acids and fishy taste and odor in the end product which may well be disregarded by the consumers. In order to overcome this handicap, the headspace of the packaging material can be kept as minimum as possible as well as addition of antioxidizing agent(s) and/or sequestering agent(s). Alternatively, addition of a small fraction of milk proteins as preheated protein (10%, w/v)-sugar blend (lactose, sucrose, glucose/galactose, or glucose/fructose, 10%, v/v) to functional dairy beverage formulations may be an applicable approach to prevent the oxidation of ω-3 unsaturated fatty acids during sterilization process (Giroux et al., 2010). The average concentrations of ω-3 fatty acids (mainly alanine or DHA and EPA) in commercially supplemented milks are between 150 and 300 mg per 250 mL of serving. ω-3 fatty acids should be added to milk after heat treatment by using an aseptic dosing and packaging system. Oregano extract or oregano extract oil can be used as ω-3 fatty acids source in functional dairy

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b ­ everage formulations. Boroski et al. (2012) showed that oregano extract effectively prevented the formation of conjugated dienes, hexanal and propanal as well as depletion of oxygen induced by heat or light oxidation in dairy beverages. The extracts did not cause any physical stability problems in the final product. Nagarajappa and Battula (2017) developed a functional milk-based beverage formulation by adding a mix containing 10 g phytosterol, 10 g flaxseed oil, 20 g polydextrose, and 4 g milk fat, at a level of 50 g/L. The sensory, physical, and microbiological properties of the formulated functional milk were reported to be comparable with those control milk after 1 week of storage at refrigeration temperature. A more or less similar ingredients [(α-linoleic acid— ALA), phytosterols and polydextrin] were successfully incorporated into ω-3-enriched Dahi—an Indian fermented milk product—production (Veena et al., 2017). Fortification of market milks with flaxseed oils did not cause any oxidative instability in ALA and sensorial defects in the products after 5-day cold storage, as reported by Goyal et al. (2017). Cod liver is an alternative source of ω-3 fatty acids and could be used for the indirect fortification of skimmed buffalo milk with ω-3 fatty acids (Islam et al., 2015). The consumption of chocolate milk enriched with ω-3 fatty acids was reported to minimize the deleterious effects of exhaustive exercise (Morato et al., 2015). Such a product effectively decreased the muscle damage (by decreasing creatine kinase and lactate dehydrogenase activities 20.0% and 17.8%, respectively) and levels of total cholesterol (7.8%) and triacylglycerols (16.2%). Isoflavones have been demonstrated to act as oesterogen in human body and hence have a protective function. The major sources of isoflavones are soy bean and red clover (Messina, 1999). Isoflavones are characterized with stronger antioxidant capacity than vit-E which is a well-known antioxidant agent. Isoflavones allegedly prevent free radical damages to DNA. They are also linked with reducing heart disease risk, improving bone health, and easing menopause symptoms. Apart from these postulated health impacts, the incorporation of isoflavones into beverages poses some difficulties, that is, poor solubility in water, development of bitterness, and beany taste in the end product. In a recent study, Seyhan et al. (2016) developed a whey-based functional beverage supplemented with soy isoflavones and plant sterols at levels varying from 0.25% to 1.0% (w/v). Authors found no negative impacts of isoflavones on gross composition of the beverages but a time-­ dependent increase in sedimentation of fermented beverages was reported. The sedimentation problem in beverages supplemented with isoflavones can be overcome by adding appropriate stabilizer(s) or by incorporating nutraceutical components in the form of nanoparticles (Taherian et al., 2008). Phytosterols and stanols are a group of steroid alcohols naturally occurring in plants. Overall mechanism and positive impacts

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of phytosterols on human health have been well documented elsewhere (Abumweis et  al., 2008). Phytosterols are claimed to reduce blood cholesterol level and low-density lipoprotein level in human body (Musa-Veloso et al., 2011). Basically, following ingestion, phytosterols are emulsified by bile salts and form a micelle structure in the small intestine. The esterified phytosterols are enzymatically hydrolyzed into free phytosterols. Cholesterol esterase and pancreatic lipase are thought to play an active role in this mechanism (Normen et al., 2006). The free phytosterols are then absorbed into enterocytes through a transporter system [i.e., adenosine triphosphate (ATP)binding cassette transporters]. The blood-cholesterol lowering effect of phytosterols may vary depending on the food matrix. European Commission (EC) authorized a number of plant sterols-enriched foods with claims of maintaining normal blood cholesterol levels (Reg 983/2009/EC; 432/2012/EC, 2014). Among these low-fat foods based on or supplemented with fruits and/or fruit juices are more suitable for sterol addition than solid foods. Milk-based fruit beverages are good examples of such foods (Garcia-Llatas et al., 2015). In early studies, it was demonstrated that plant phytosterols in low-fat milk were far more effective on lowering blood pressure in modestly hypercholesterolemic subjects than yogurt, bread, and cereals (Clifton et al., 2004; Noakes et al., 2005). In contrast, Li et al. (2007) showed that the blood pressures lowering effect of milk tea was not as high as it was anticipated. Plant sterol supplemented low-fat milk (Seppo et al., 2007; Bañuls et al., 2010) and fermented low-fat milk (Hansel et al., 2007; Plana et al., 2008; Mannarino et al., 2009) were found to reduce serum lipid concentrations in subjects with mild or moderate hypercholesterolemia. Saturated fat or dietary cholesterol intake had no impact on the efficacy of plant sterols on reducing low-­ density lipoprotein (LDL) cholesterol, as reported by HernandezMijares et  al. (2010). Casas-Agustench et  al. (2012) recommended the consumption of 2 g per day plant sterols as plant sterol-enriched skimmilk to achieve a meaningful decrease in LDL in human body. In a metaanalysis of ­randomized-controlled study, average plant sterol intake was reported 1.6 g per day (Ras et al., 2013). Bioaccessability of plant sterols and their oxidation products after simulated gastric digestion of milk and fruit-based milk beverages was evaluated by Alemany et  al. (2013). Campsterol/campstanol was the most bioaccessible compounds of plant sterols/stanols and total bioaccessibility of plant sterols/stanols was the highest in fruit-based milk beverage without tangerine juice. More recently, Gonzalez-Larena et al. (2015) showed that the food matrix affected the oxidation level of plant sterols and the concentration of total plant sterols oxidation products in milk supplemented with plant sterols was far higher than fruit juice or milk-based fruit juice. Some clinical findings also

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revealed that phytosterols might have a potential to prevent some ­cancer types such as stomach, lung, breast, and ovaries (Woyengo et al., 2009). More clinical data are required to reach a concrete conclusion about positive effects of phytosterols on prevention of cancer. Since 2009, phytosterols have been accepted as food ingredients by both the European Food Safety Authority (EFSA) and FDA (US FDA) (EFSA, 2009; FDA, 2009). Gonzalez-Larena et al. (2012) showed that the antioxidant capacity of plant sterols-enriched functional beverages increased throughout 6-month storage and a slight darkness in color was noted in the end product after 6 months due possibly to formation of Maillard reaction compounds. Recently, Seyhan et  al. (2016) investigated the physical stability of probiotic whey-based beverages supplemented with plant sterols at levels varying between 0.25% and 1.0% (w/v). Authors showed that a concentration-­ dependent phase separation was noted at 4°C. Plant sterols had no effect on the viability of probiotics (Lb. acidophilus La-5 and Lb. casei LBC-81). The plant sterol supplemented beverages were not different from the control sample in terms of sensory perceptions. Recently, Heleno et al. (2017) investigated the potential use of alternative sterol sources to phytosterols and developed a dairy-based beverages supplemented with mycosterol (from Agaricus bisporus) and ergosterol. Both alternative sterols improved the shelf life of the beverages without imparing the nutritional properties of the end product. In addition, although the antioxidant capacities of the beverages supplemented with alternative sterols were almost identical to the ­phytosterol-added beverage, the formers had higher cytotoxicity against tumor cells (Heleno et al., 2017). Polyphenols such as anthocyanins, proanthocyanidins, hydroxybenzoic acids, hydroxycinnamic acids, flavonols, and flavanols were often referred to as potent antioxidants (Georgé et al., 2005). However, currently, polyphenols and their metabolites are seen as signaling molecules (Croft, 2016). Owing to widely established health-­promoting properties of polyphenols (especially on cardiovascular diseases), their incorporation into various foods including dairy beverages have been of interest to food industry. Sun-Waterhouse et  al. (2013) developed a yogurt drink supplemented with polyphenol extracts from blackcurrent. The authors added the extracts either before or after fermentation. Adding polyphenols before fermentation resulted in small phenolic compounds and higher viscoelastic properties in the end product. Adding apple-origin polyphenol extracts to fermented beverage prior to fermentation was found to be favorable for the growth of yogurt starter bacteria (Sun-Waterhouse et  al., 2012). Major challenges of use of polyphenols in beverage formulations are color fading and loss of bioactivity due to chemical degradations occuring during technological processes as well as external factors (i.e., light, oxygen,

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food matrix, temperature, and pH) (Jakobek, 2015). The stability of anthocyanins in beverages can be increased by adding biopolymers such as heat-treated whey proteins (Chung et  al., 2015) and pectin (Buchweitz et  al., 2013). Anthocyanins may also interact with other phenolic compounds (copigmentation) and this interaction may increase the color stability of anthocyanins (Bordenave et al., 2014; Le Bourvellec and Renard, 2012). Bioactive and biogenic compounds derived from foods are increasingly used in the manufacture of functional foods including beverages. One good example of such compounds is angiotensin-I converting enzyme (ACE-I) inhibitor peptides. These bioactive peptides can inhibit the enzyme (ACE) playing a major role in converting ­angiotensin-I to angiotensin-II and degrading brydikinin by blocking the active site of the enzyme (Pripp et al., 2006). Conversion of a­ ngiotensin-I to ­angiotensin-II and the degradation of brydikinin result in increased blood pressure. Conversely, inhibition of the enzyme catalyzing this reaction helps to reduce blood pressure in the human body (Gobbetti et  al. 2004; Foltz et  al., 2007). Valine-proline-proline (VPP) and ­isoleucine-proline-proline (IPP) derived from caseins during fermentation by L. helveticus and S. cerevisiae have been used in the manufacture of a commercial sour milk (Calpis Co. Ltd., Tokyo, Japan) (Özer and Kırmacı, 2010). Evolus and Evolus-double effect are other commercial dairy-based beverages developed by Valio Ltd. (Finland). The latter product contains plant sterols in addition to VPP and IPP. The efficacy of antihypertension peptides may vary from one population to another. A metaanalysis based on IPP and VPP-based dietary interventions revealed that Japanese people show beter response to these lactotripeptides than European population, but at daily doses ranging from 2 to 6 mg moderately lowers the level of systolic blood pressure (Cicero et al., 2013). On the other hand, EFSA encourages to carry out more research to obtain concrete scientific evidence on cause-effect relationship between lactotripeptides and reduction in blood pressure (EFSA Panel on Dietetic Products Nutrition and Allergies, 2009). Beverages containing fruit juice and milk are popular in Western society and such products are suitable vehicles for the delivery of nutraceutical compounds to human body including ACE-I inhibitory peptides, fibers, and vitamins. In an early study, Rivas et al. (2007) investigated the stability of vitamins in orange juice and milk mixed beverages supplemented with ACE-I inhibitor peptides processed by standart heat treatment (84°C and 90°C for 15–120 s) and pulsed electric field (PEF; 15–40 kV/cm; 0–700 μs) application. PEF did not affect the stability of vitamins including biotin, folic acid, pantotenic acid and riboflavin, and ACE-I inhibitor peptides. More recently, He et al. (2015) showed that processing conditions (pasteurization at 63°C for 30 min or pH adjustment to 3.7 or 6.8) had limited effects on the antioxidant capacity and

Chapter 10  Technology of Dairy-Based Beverages   345

overall digestibility of fruit juice-milk mixed beverages ­supplemented with whey proteins and chlorogenic acid or cateshin. There are very limited data on digestion stability of lactotripeptides when they are consumed through foods or beverages supplemented with ACE-I inhibitory peptides. In one study, Foltz et  al. (2007) demonstrated that the tripeptide Ile-Pro-Pro selectively escaped from intestinal degradation and reached the circulation undegraded. Depending on the proteases used, whey protein hydrolysates (WPH) may exhibit a broad range of anti-oxidant activity (Adriena et al., 2010). A number of peptides with high radical scavenging activity were released from β-lactoglobulin A by corolase PP (Hernandez-Ledesma et al., 2005). These hydrolysates may be used in functional beverages formulations as well as being added into milk (i.e., flavored milk) to enhance the health benefits of the resulting product. Such an attempt was made by Mann et al. (2015) who demonstrated that addition of WPH to flavored milk enhanced the antioxidant properties of the food. Readers are recommended to refer to Saadi et al. (2015) and Lacou et  al. (2016) for detailed information about production, biological functionalities, and theurepatic effects of food biopeptides. The use of CPPs in foods as a functional compound has gained popularity during the last decade. CPPs are negatively charged peptides derived from caseins through enzymatic digestion at neutral to alkaline conditions (pH 7.0–8.0). Major biofunctionality of CPPs is to bind macro- and microelements such as calcium, magnesium, iron, zinc, barium, selenium, and so on (Garcia-Nebot et al., 2010). Binding macro- and microelements to CPPs keeps them soluble in the digestive tract, resulting in higher absorption rates of these elements by human body (Oukhatar et al. 2002). Among the proteolytic enzymes producing CPPs are pancreatic proteinase preparations containing trypsin and chymotrypsin and proteases from fungal, bacterial, and plant sources such as thermolysin, subtilisin, pronase, and papain. Despite the well-established health promoting properties and safety of CPPs, to the best of our knowledge, no dairy-based beverages supplemented with CPPs is available in the markets. In the past, one commercial product (CPP and Ig-rich milk) was introduced into the functional food market by Stolle Milk (Japan) under the brand of Alpha (Özer and Kırmacı, 2010), but the current availability of this product could not be confirmed. Conjugated linoleic acid (CLA) refers to a group of different isomers of linoleic acid which is an unsaturated fatty acid with 18 carbons and 2 double bonds (C18:2). CLA is present almost exclusively in animal products with an approximate level of 6 mg/g of fat. Full fat dairy products are known to be a rich source of CLA. In the market, there are some dairy-based products such as yogurt supplemented with CLA, are available. Addition of linoleic acid to nonfat dairy products

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at a level of 0.1%, increased the cis9-trans11-CLA content of the end product significantly (Lin, 2003). cis9-trans11-CLA protects cells from oxidative damage by increasing glutathione levels without triggering lipid peroxidation (Arab et al., 2006). It is also possible to increase CLA levels in dairy products by microbial fermentation processes including probiotics (Lb. rhamnosus or Lb. acidophilus, propionibacteria and Bifidobacterium breve). Xu et  al. (2005) found the highest content of CLA in fermented milk using Lb. rhamnosus in coculture with a traditional yogurt culture. The authors added hydrolyzed soy oil to milk as the lipid source, and CLA 18:2 cis9, trans11 content reached 0.97 mg/g lipid after 14 days of storage. This figure was significantly higher than the CLA level in fermented milk made with the standard yogurt culture (0.57 mg/g lipid). No adverse effect of food processing conditions on CLA levels of foods has been reported with the exception of microwave heating (Bisig et al., 2007). While it has been in supplements for years, CLA has much shorter history in food and beverages, having only received generally recognized as safe (GRAS) status in 2008. A new protein shake product branded Evolve Muscle Milk is known to contain CLA and has been introduced into the market by CytoSports Inc. Melatonin is a hormone which acts to control body’s day and night ryhtm. The melatonin level in cow’s milk varies depending on some factors such as milking time, age of dairy cows, and stress factors. It is known that melatonin is secreted at night at much higher levels than that secreted at daytime (Saxelin et al., 2003; Asher et al., 2015). This knowledge has created a profitable new segment of the dairy market called natural high-melatonin milk. Ingman Dairy (later partly acquired by Arla Foods and renamed as Arla Ingman Oy Ab)—a Finnish company—introduced World’s first ever high-melatonin Premium milk in 1999 (under the Night Time brand). This product was followed by Japanese, British, German, and Irish examples. Lullaby Milk (an Irish brand) is currently available in the UK dairy markets.

10.4  Dairy-Based Beverages Enriched With Vitamins and Minerals With increasing age, people require more nutrient-dense diet to meet their nutritional needs. This need can be met by fortified foods or dietary supplements (Berendsen et al., 2016). Vit-D deficiency is widespread all around the globe and this deficiency contributes to risk of metabolic bone diseases as well as other nonskeletal chronic diseases (Cashman, 2015). Milk and dairy products are known to be rich in calcium, magnesium, some B group vitamins, and fat-soluble vitamins (varying depending on the fat levels in the products). Although currently debatable, fortification of foods and beverages with calcium and

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vit-D has long been practiced as a strategy to prevent low bone density and osteoporosis (Daly et  al., 2006). Calcium, magnesium, and iron are the most common minerals added to dairy-based beverages (Özer and Kırmacı, 2010). In the United States, >70% of dietary calcium intake comes from dairy products. On the other hand, semiskimmed and skimmed milks are poor sources of vit-D, and as this vitamin is essential to the improvement of calcium absorption, fortification of semiskimmed, or nonfat milks with vit-D is required. Consumption of milk supplemented with calcium and vit-D is a simple and cost-­effective way of reducing the risk of age-related bone loss in elderly people (Daly et al., 2006; Kruger et al., 2012). In contrast, calcium and vit-D fortification in dairy beverages were found to have no beneficial (nor detrimental) effect on blood pressure, lipid, or lipoprotein concentrations in healthy community-dwelling older men (Daly and Nowson, 2009). On the other hand, regular consumption of vit-D or fermented yogurt drink fortified with vit-D and calcium equally decreased blood lipoprotein level and elevated apoprotein A1 in subjects with type-2 diabetes, as reported by Heravifard et al. (2013). A systematic review and metaanalysis of vit-D fortification and its effect on physical performance of older adults can be found in Dewansingh et al. (2018). As with other nutraceuticals, the level of bioaccessibility of vitamins is determined by food matrix and processing conditions. Cilla et  al. (2012) investigated levels of bioaccessibility of tocopherols, ascorbic acid, and carotenoids in a wide range of beverages treated either by high hydrostatic pressure (HPP; 400 MPa, 40°C, 5 min) or by thermal treatment (TT; 90°C, 30 s). They found that in HHP-treated fruit juice-whole or skimmilk mixtures, the bioaccessibilities of carotenoid and ascorbic acid decreased significantly but bioaccessability of tocopherol remained stable. In contrast, while the bioaccessibility of tocopherol and carotenoids decreased remarkably in TT mixtures, the bioaccessibility of ascorbic acid was not affected by this treatment. Bioavailability of calcium and vit-D mixture in fortified milk was higher than they were added to milk separately and there was a positive association between calcium and vit-D (Kaushik et al., 2014). Since supplementation of vit-E is often associated with physical instability, color changes, and turbidity problems in beverages, addition of vit-E in nanoparticles form to beverages may be an option (Chen and Wagner, 2004). Starch-based nanoparticles were reported to be a feasible option for improved bioavailability of vit-D3 and other hydrophobic functional compounds in milk and dairy beverages (Hasanvand et al., 2015). If this will be the case, regulatory challenges in using nanoparticles in commercial food production should be considered. Calcium may be added to milk-based beverages in various forms of inorganic calcium salts, that is, calcium lactate, calcium chloride, calcium gluconate, or milk-based calcium (Özer and Kırmacı, 2010).

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Calcium salts may well reduce milk pH and hence heat stability of milk. This can be overcome by adding a neutralizing agent (i.e., sodium phosphate) to readjust the milk pH (Singh et al., 2007). There are a number of commercial dairy-based beverages including processed liquid milk enriched with calcium. Natrel Calcium (Natrel Canada) is one of the commercial examples with %1 or 2 calcium supplementation options. The latter product contains ca. 35% more calcium than regular milk. Low level of solubility of calcium salts may often result in sedimentation and grittiness in the dairy-based beverages as a result of calcium-induced protein instability (Sharma, 2005). Iron is of critical importance for producing red blood cells and for redox processes. Iron deficiency is very common all over the world and affects approximately 20% of the world population (MartinezNavarretea et al., 2002). Fortification of beverages with iron is an easy and cheaper alternative for preventing and treating iron deficiency anemia (Boccio and Iyengar, 2003). Organic acids (i.e., lactic acid) can enhance the absorbtion of iron in foods and hence fermented milks and milk products may be suitable choices for iron fortification (Branca and Rossi, 2002; Silva et al., 2008). The number of scientific papers on iron fortification in fermented milks and dairy beverages is limited. Major technological challenges of fortification of milk and milk-based beverages with iron are development of undesirable color and possible protein destablization in the resulting product as well as poor solubility of iron. In addition, iron may stimulate the fat oxidation in products rich in fat (Mehansho, 2006). To the best of our knowledge, at least two liquid milk products supplemented with iron (Fe-Milk) and iron and calciums (Meiji Love) are available in Japan and both products are being manufactured by Meiji Co. Ltd. (Japan). Dairy beverages may be suitable vehicles for the delivery of magnesium (Mg) and selenium (Se) to human body. There are a number commercial Mg and Se-enriched dairy-based products available in the markets. Viva Candida (Candida Ltd., France) and Magnesio (Lactalis, France) are two examples of such products. Addition of selenium at levels below 2 μg/g did not cause any organoleptic problems in Se-enriched milks (Alzate et al., 2010). Inorganic Se is biotransformed to organic Se by lactic acid bacteria used in milk fermentation (Alzate et al., 2008) and bioaccessibility of Se in fermented milks was reproted to be high (Alzate et al., 2010). On the other hand, Se level is adversaly affected by milk pasteurization and therefore, supplementation of milking cows with Se instead of enrichment of milk may be an option to obtain milk with high Se.

10.5  Functional Whey-Based Beverages Whey is a by-product of cheese production and has been known and consumed as a beverage with high functional properties for thousands of years (Smithers, 2015). One specific example of the historical

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roots of whey utilization dates back to Hippocrates’ time (460 BCE) who prescribed whey for treatment of gastrointestinal disorders (Susli, 1956). Its total solids content is around 6%–7% and contains 50% of original milk solids. Lactose is the main compound of cheese whey solids and some whey proteins, soluble small molecular weight milk components, that is, water-soluble vitamins, minerals, hormones, and enzymes, are also present in cheese whey. Whey is also rich in highly prized nutraceutical ingredients such as lactoferrin, lactoperoxidase, immunoglobulins, growth factors, etc. Owing to its high nutritional value, whey has long been used in the development of healthy and functional beverages formulations and a great number of commerial beverages are available in the markets. At present, commercial wheybased beverages are groupd into: • Dairy-type beverages • Thirst-quenching beverages • Fruit juice-type beverages Since whey contains a large quantity of lactose, it is fairly suitable for development of fermented beverages. Most of the commerical whey-based beverages present in the markets are in fermented form. Major technological challenge of the whey-based beverages is the sedimentation of insolubilized proteins. Many factors may affect turbidity of whey-based beverages including thermal treatment (TT), mixture of whey proteins, protein concentration, pH, ionic conditions, and so on. Heat treatment at low pH values is the major triggering factor for whey protein sedimentation in beverages. According to the hypothesis proposed by LaClair and Etzel (2009a) denatured whey proteins during heat treatment act as a nuclei for deposition of soluble whey proteins during storage and increasing storage temperature accelerates this phenomenon. Wagoner et al. (2015) used state diagrams to predict colloidal stability of whey protein beverages. They showed that at low pHs (i.e., pH 3.0 or lower), high solubility of whey proteins led to high colloidal stability of the beverages heat treated under UHT conditions. However, at higher pHs (i.e., pH 5.0), poor protein solubility and high turbidity in the beverages were evident. At pH 6.0, due to high solublity of α-lactalbumin, colloidal stability of the end products’ increased again. Addition of sugar and stabilizer can increase the physical stability of heat-treated whey beverages (Baccouche et al., 2013). In a comprehensive study, LaClair and Etzel (2009b) investigated the effects of pH and addition of various ingredients (i.e., salts, sugars, and sugar alcohols) on the sedimentation of denatured whey proteins in whey beverages. They demostrated that below pH 3.6 all the beverages were clear in appearance (both before and after heat treatment of all ingredients). At pH above 3.8, selection of ingredients were of critical importance for solution clarity after heat treatment. Addition of salts (e.g., ammonia sulfate, calcium chloride, potassium phosphate, sodium chloride, or sodium thiocyanate) at levels of 10 or 50 mM

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i­ncreased the turbidity in the products. On contrary, addition of sugars or sugar alcohols at levels of 50 or 100 g/L reduced the turbidity after heat treatment. Alternatively, incorporation of soluble whey protein aggregates to whey-based beverage formulations may be a more effective way of avoiding sedimentation or cloudness in the beverages during shelf life (Ryan and Foegeding, 2015). Soluble whey protein aggregates are also called “microgels” with an average size of 100–300 nm and under appropriate conditions of pH, salt level, and protein composition (ratio of β-LG to α-LA) do not yield a precipitate or gel during TT (Nicolai and Durand, 2013; Phan-Xuan et  al., 2014). Heat-set (at 85°C for 25 min) soluble complexes of whey protein (4.0%) and pectin [0.5%, high methoxyl pectin (HMP)] could enhance the physical stability in whey-based beverages (Wagoner and Foegeding, 2017). In case of use of WPC in nonfermented whey beverage, the WPC concentration was recommended as 2% or lower in order to avoid physical instability during storage of the product (Ozen and Kilic, 2009). WPH have distinct bioactivity and functionality. Hydrolyzed whey protein-based formulas are suitable for those who are suffering from cow’s milk protein intolerance (Sinha et al., 2007). Whey protein hydrolyzation may be achieved by employing proteases from different sources including fungal, bacterial, or plant sources. Chemical hydrolysis of whey proteins are avoided since they likely produce toxic compounds like lysino-alanine (Lahl and Windstaff, 1989). Upon hydrolysis, in vitro digestibility of whey proteins increases, as reported by Sinha et al. (2007). On contrary to its high functionality, WPH-based beverages may have a bitter taste which limits consumers’ preferences to such products. Bitterness is one of the major challenges in WPH-based beverages and efforts have been made to reduce or eliminate such a problem in WPH beverages. In an extensive study, Leksrisompong et al. (2012) investigated the effectiveness of 24 documented bitter taste inhibitors for WPH. Sucralose, fructose, sucrose, adenosine 5′monophosphate (5′AMP), adenosine 5′monophosphate disodium (5′AMP Na2), sodium acetate, monosodium glutamate, and sodium gluconate were found to be effective bitter taste inhibitors both in rehydrated WPH and WPH-based beverages. Removal of hydrophobic peptides is another option for reducing bitterness in beverages since most of the hydrophobic peptides are associated with bitterness (Cheison et al., 2007). However, this adversaly affect the nutritional value of the end product. Apart from externally added vitamins and minerals, some nutraceutical components coming from the fruit itself, for example, lycopene in the case of tomato juice added to whey drinks, strengthen the functional status of the resulting product. Some recent formulations on whey-juice mixed beverages are summarized in Table 10.1.

Table 10.1  Some Recent Examples of Whey, Whey Protein, or Whey Hydrolysate-Based Beverage Formulations Short Description

Main Results

Source

Mix formula based on whey protein (0.5%– 6.0%) and lutein (plus other ingredients including sugar, 15%; passion fruit, 10%; arabic gum, 0.45%; potassium sorbate, 0.03% and passion fruit flavor) Whey (30%–100%) and pasteurized milk mixture added with araticum pulp (plus gelatin, 0.25%; milk protein, 0.5%; sugar, 10%) Cheese or paneer whey-based functional pineapple beverage (pineaple juice ratios: 10%–30% plus sugar, 5%)

Increasing whey protein level did not affect antioxidant activity of the beverage. In all, 2% whey protein-containing formula received the highest sensory acceptance

Gomes Rocha et al. (2017)

Formulations including 40%–70% whey were the most preferred by the consumers. All the products were microbiologically safe Sedimentation and whey separation were observed in cheese whey containing formula. Physical instability in paneerpineapple juice mixture was limited over the storage period. Upon regular consumption of beverages (500 mL/day) by healthy volunteers (n = 30) for 21 days resulted in decreases in lowdensity lipoprotein (LDL)-cholesterol and triglycerides levels Regarding consumer acceptance and satisfactory level of bioactive compounds and fiber levels, formulation containing 30% acerola pulp and 8% fiber was recommended The dominant microbiota, as revealed by PCR-DGGE, was composed by yeast affiliated to K. marxianus, S. cerevisiae, K. unispora, and bacteria affiliated to the Lactobacillus genus Both products had similar characteristics to milk-based kefir drink Whey protein concentrate and peach juice mixture (1:3 ratio) was fermented for 12 h using Lb. acidophilus CRL636, Lb. delbrueckii subsp. bulgaricus CRL656, and Str. thermophilus CRL 804. Final product had a reduced level of β-lactoglobulin and an increased level of branched-chain essential aminoacids

Costa de Lima et al. (2016)

Whey beverage added with vit-D3, calcium and dietary fiber (plus pectin, 0.3%; sugar, 7%, calcium phosphate, 416.7 mg/100 g or calcium lactate, 1020.4 mg/100 g; vit-D3, 5%, dietary fiber, 2.5%) Whey-based beverage supplemented with flaxseed and acerola pulp (mixture contained 25% UHT milk, 30% pasteurized whey, 10% sugar, 25%–35% acerola and 6%–10% flaxseed) Whey-based beverage fermented by kefir grains

Kefir-like beverages from cheese whey and deproteinized cheese whey A novel beverage based on whey protein concentrate (WPC-35) and peach juice mixture (plus 2% calcium lactate)

Baba et al. (2016)

Liutkevičius et al. (2016)

Da Silva et al. (2015)

Magalhães et al. (2010)

Magalhães et al. (2011) Pescuma et al. (2010)

Continued

352  Chapter 10  Technology of Dairy-Based Beverages

Table 10.1  Some Recent Examples of Whey, Whey Protein, or Whey Hydrolysate-Based Beverage Formulations—cont’d Short Description

Main Results

Source

Hydrolyzed WPC-50 and WPC-60-based novel beverages

Aggresive hydrolysation of WPC by protease A (from Aspergillus oryzae) and mild hydrolysation of WPC by protease S (from Geobacillus stearothermophilus) and protease M (from Aspergillus oryzae) yielded satisfactory results regarding protein solubility and functional efficiency Addition of WPC before fermentation did not cause any remarkable changes in stability of the beverages but when WPC was added after fermentation, physical characteristics of the beverage changed remarkably Addition of kefir grains at a level of 8% resulted in enhanced antioxidant activity as compared with unfermented beverage With the increase in acidification rate (from 0 to 60 min), acidification temperature (from 25°C to 75°C) and pectin contents (from 0.2% to 0.6%) the level of whey separation decreased. Most stable beverage was obtained at pH 3.8. Blood glucose levels and plasma levels of insulin, leptin, and ghrelin decreased in diet-induced obese rats fed with high protein fermented whey beverage. This formulation may provide anti-obesity and hypolipidemic activity against high-fat dietinduced obesity in rats Fermentation end point was set as pH 4.1 to obtain the highest volatile aroma compounds in the product and addition of fructose to the formulation improved organoleptical acceptance of the beverage

Jeewanthi et al. (2015)

Fermented milk beverage in which casein was replaced by different levlels of WPC varying from 0% to 0.4% (plus pectin, 0.3%; sugar, 9%)

Pomegranate juice and whey mixed beverage fermented by kefir grains (at a level of 5% or 8%, w/v) Whey-based pomegranate beverage (plus pectin at ratios of 0.2%, 0.4%, or 0.6%)

High protein fermented whey beverages manufactured by using Lb. plantarum DK211 (chemical composition (g/kg): casein, 210–265; sucrose, 90–325; maltodextrin, 50–160; cellulose, 37.15–65.5; mineral mix, 35–48; vitamin mix, 15–21, l-cysteine, 3–4) Whey beverage fermented by immobilized kefir grains (plus black raisin extract, 8%; fructose, 2%)

Li et al. (2016)

Sabokbar and Khodaiyan (2016) Aghda et al. (2017)

Hong et al. (2015)

Athanasiadis et al. (2004)

Chapter 10  Technology of Dairy-Based Beverages   353

Table 10.1  Some Recent Examples of Whey, Whey Protein, or Whey Hydrolysate-Based Beverage Formulations—cont’d Short Description

Main Results

Source

Goat cheese whey beverage flavored with strawberry (7%) or peach pulp (7%) (plus stabilizer, 0.2%)

Purchase intent for strawberry flavored beverage was higher than peach-flavored beverage (76% of consumers vs 50%). The potential for commercialization of the product was high and it may serve as an additional alternative product derived from goat milk, with minimal additional cost to the dairy plant Novel beverage had favorable ratio of ω-6 to ω-3 polyunsaturated fatty acids and athoregenic and thrombogenic indices. Stabilizer and pasteurizsation did not affect sensory properties of the end product Sedimentation of apple juice was eliminated in WPI or WPH supplemented beverages at pHs 3.15 and 3.47, respectively. WPH-supplemented beverages had clearer appearance than WPI-supplemented beverages at pH values close to isoelectric point (pI) of whey proteins. With the increase in whey protein level, undesirable sensory properties were noticed Mix cultures produced aroma compounds at higher concentrations compared to individual cultures. Beverage fermented by mixture of Lb. helveticus ATCC 15009 and Str. thermophilus S3 at 42°C had high storage stability with a shelf life of 22 days Response surface methodology-based optimization of the beverage formulation was set as: 51.46% whey; 3.84% Innova fiber; 0.021% sucralose

Tranjan et al. (2009)

Beverage based on mixture of whey and cold pressed flaxseed oil (0.2%)

Apple juice beverage added with WPI (1% to 5%) or WPH (6%)

Functional whey-based beverages fermented with Lb. helveticus ATCC 15009, Lb. delbrueckii subsp. lactis NRRL B-4525, Str. thermophilus S3 at two different temperatures (37°C and 43°C)

Low calorie high-fiber whey-based watermelon beverage (plus Innova fiber, 2%–5%; sucralose, 0.01%–0.03%; xanthan gum, 0.01%; flavor, 0.5%; potassium metab bisulfite, 0.1%; coloring agent, 0.75% of a 10% solution)

Kabašinskienė et al. (2015)

Goudarzi et al. (2015)

Bulatović et al. (2014a)

Saxena et al. (2015)

Continued

354  Chapter 10  Technology of Dairy-Based Beverages

Table 10.1  Some Recent Examples of Whey, Whey Protein, or Whey Hydrolysate-Based Beverage Formulations—cont’d Short Description

Main Results

Source

Lemon-based whey beverage from lactose hydrolyzed Cheddar or Paneer cheese whey

Lactose hydrolyzation was achieved by commercial lactase (Maxilat L-2000, 0.4% conc., at pH 6.75, 40°C for 3 h). The formulation of the most acceptable beverage was: sugar (8%), lemon juice (4%), lemon flavor (0.1%), and carboxymethyl cellulose (0.05%) According to response surface methodology, proposed formulation was: WPC (4.98 g), sugar (15.71 g) and guar gum (0.93 g) in 100 g of tomato juice No difference was noted between standard orange juice and orange juice-acid whey mixture regarding polyphenolic compounds and activity against ABTS cation radicals. However, whey-orange juice mixture received lesser sensory scores than unfortified orange juice Freeze-dried energy drinks had a shelf life up to 9 months at 37°C. Addition of caffeine at a level of 200 mg/kg had no adverse effect on sensory properties of the end product The optimized formulation of the beverage was as follows: ratio of liquid whey to orange juice, levels of sugar and stabilzer 3:2, 8% and 1%, respectively. The shelf-life of the end products at room temperature and refrigeration conditions were 11 days and 3 months, respectivley The strawberry and Tagets patula levels were set as 7% and 20% in the finished product (fermented or non-fermented), respectively. End product also contained 0.2% citric acid

Singh et al. (2014)

Whey protein-enriched concentrated tomato juice beverage (chemical composition (g/100 g): WPC, 4–8; sugar, 10–20; guar gum, 0.75–1.25) Mixture of orange juice and acid whey (orange concentrate comprised 64.5% extract with 4.5 g of citric acid per 100 g)

Whey-fruit-based energy drink (whey/grape juice ratio 49%/51% and whey/ pomegranate juice ratio 40%/60%)

Whey-based ready-to-drink orange beverage (plus sodium alginate, 0.1%; orange flavor, 0.1%)

Prophylactic whey drink supplemented with Tagetes patula and strawberry

Rajoria et al. (2015)

Sady et al. (2013)

Shiby et al. (2013)

Chatterjee et al. (2015)

Tkachenko et al. (2017)

Chapter 10  Technology of Dairy-Based Beverages   355

Table 10.1  Some Recent Examples of Whey, Whey Protein, or Whey Hydrolysate-Based Beverage Formulations—cont’d Short Description

Main Results

Source

Whey-grape juice beverage processed by supercritical carbon dioxide (SCCD) technology

Mixed beverage was treated with SCCD at 16, 18, or 20 MPa at 35°C for 10 min. A direct relationship was noted between SCCD pressure and ACE-I inhibitor peptide activity. SCCD-treated beverages had more or less similar volatile composition to the control sample except for the formation of ketones in the former. SCCD was recommended as an alternative to thermal treatment in beverage processing The overall acceptability of unfermented formulation was lower then its fermented counterpart. Both formulations had nutritional values that are desirable for hemodialysis patiens (i.e., low fat, sodium, potassium, and phosphorus and high vit-E)

Amaral et al. (2018)

Fermented or un-fermented whey beverages supplemented with vit-E (product formulation: 8.5% whey protein concentrated, 1.4 permeate (for fermented product only), 0.01% mint flavor and 0.18% vit-E

Thirst-quenching whey beverages have gained popularity in western markets. This type of products are manufactured from whey permeates which is a by-product of whey protein production. Various beverage formulations including sports drink and isotonic drink have been developed based on whey permeate. In an earlier study, Beucler et al. (2005) showed that incorporation of low levels of whey permeates (i.e., 25%–50%) either in hydrolyzed or unhydrolyzed form resulted in a beverages similar to commercial drinks in visual and flavor properties. In order to increase the acceptance of whey permeate-based beverages by consumers, carbonation may well be applied to create an effervescent property in the final product (Suresh and Jayaprakasha, 2004). Whey permeate can also be used in the producton of alcoholic beverages. For this purpose, yeasts such as K. marxianus may be employed with initial dry weight of biomass concentration of 0.5 g/L (Parrondo et  al., 2000). The market share of thirst-quenching wheybased functional beverages is fairly small. One well-known commercial example of this type of product is Rivella, a Swiss-origin whey

Sohrabi et al. (2016)

356  Chapter 10  Technology of Dairy-Based Beverages

beverage. Thirst-quenching whey drinks should not be considered as functional foods unless some functional food components are added to them. Such attempts have been made by Rivella Co., and Rivellagreen was developed using herbal extracts from green tea (Barth, 2001; Jelen, 2009).

10.6  Probiotic Dairy- and Whey-Based Beverages Positive impacts of probiotics on human health have been known for many decades. Foods including fermented and nonfermented dairy products, are suitable vehicles for the delivery of probiotics into human body. Probiotic beverages based on fruit juice, cereal products, and daily dose dairy drinks have been also increasing their market shares globally. Today, many commercial probiotic food products are available in the global markets (see Table  10.2). Properties of probiotic microorganisms, their mode of action and technology of probiotic foods other than dairy and/or whey-based beverages out of scope of this chapter. Readers are recommended to refer to Adhikari and Kim (2017), Yadav and Shukla (2017), and Sarao and Arora (2017) to read most recent information about probiotics. Among the dairy products, yogurt has long been used as a probiotic carrier food and probiotic yogurts and yogurt-like products have been enjoying a market success for at least two decades. Dairy-based beverages are also suitable for development probiotic/functional products. Probiotic dairy drinks were the first commercialized products and are still consumed in larger quantities than other functional beverages. Some examples of commercial probiotic dairy beverages having a wide market awareness are given in Table  10.2. As with yogurt-like synbiotic products, dairy-based beverages may be supplemented with prebiotics (inulin, fructooligosachharides, etc.) to stimulate the growth of probiotic strains. Stimulative effect of prebiotic substances on probiotic bacteria seems to be dependent on type of prebiotics and food environment. Algeyer et al. (2010), for example, showed that 5 g of inulin or corn fiber had no effect on the viability of two well-known commercial probiotic strains (Bifidobacterium bifidum Bb-12 and Lb. acidophilus La-5) in a synbiotic dairy drink. However, same authors demonstrated that polydextrose significantly stimulated the growth of these two probiotic bacteria in the same type of product during 30 days of cold storage (Algeyer et al., 2010). Similarly, Daneshi et al. (2013) investigated the stimulative effect of carrot juice on Lb. acidophilus La-5, Lb. rhamnosus GG, Lb. Plantarum, and B. bifidum Bb-12 in a nonfermented dairy-based drink. They found that Lb. acidophilus La-5 was more stable in carrot juice added dairy beverage (98% viability) than the other

Chapter 10  Technology of Dairy-Based Beverages   357

Table 10.2  Some Commercial Examples of Dairy Beverages Containing Probiotic Microorganisms Product

Probiotic Microorganisms Used

Acidophilus milk Sweet acidophilus milk Acidophilus buttermilk

Lactobacillus acidophilus Lb.acidophilus Lb. acidophilus, Lb. lactis subsp. lactis, subsp. cremoris, subsp. lactis biovar. Diacetylactis Lb. acidophilus, Saccharomyces lactis Lb. acidophilus, Lb. lactis subsp. lactis, kefir yeasts Lb. acidophilus, mesophilic lactic cultures Lb. casei Immunitas Lactobacillus GG (LGG)

Acidophilus-yeast milk Acidophilin A-38 fermented milk Actimel AKTfit, Biola, BioAktiv, YOMO, LGG+, Yoplait360°, Kaiku Actif Bifidus milk Bifighurt Biomild Cultura or A/B milk CHAMYTO Diphilus milk Gaio Nu-trish A/B Nu-trish Plus ABC Onaka He GG, Gefilus Procult drink ProViva Verum Vitagen Yakult Yakult Miru-Miru

B. bifidum or B. longum B.longum Lb. acidophilus, Bifidobacterium spp., Lb. acidophilus, Bifidobacterium spp., Lb. johnsonii, Lb. helveticus Lb. acidophilus, Bifidobacterium spp. Lb. casei F9 Lb. acidophilus, Bifidobacterium spp. Lb. acidophilus, Bifidobacterium spp., plus calcium Str. thermophilus, Lb. delbrueckii subsp. bulgaricus, Lactobacillus GG (LGG) B. longum BB536, Str. thermophilus, Lb. delbrueckii subsp. bulgaricus Lb. plantarum 299v Lb. rhamnosus LB21 Lb. acidophilus Lb. casei Shirota B. bifidum or B. breve, Lb. acidophilus (in alternative productions B. bifidum is replaced by Lb. paracasei subsp. paracasei)

Based on Gürakan, C., Cebeci, A., Özer, B., 2010. Probiotic dairy beverages. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press, Boca Raton, pp. 165–195; Özer, B., Kırmacı, H., 2010. Fermented milks and dairy beverages. Int. J. Dairy Technol. 63, 1–7.

­ robiotic bacteria (ranged between 88% and 92%) after 3 weeks of p storage. pH is the critical parameter affecting the viability of probiotics in synbiotic beverages, and stable high pH (i.e., 6.5) in the end product may well keep the number of probiotic bacteria at levels high enough for a therapeutic effect.

358  Chapter 10  Technology of Dairy-Based Beverages

Although many probiotic strains are currently being used in the manufacture of different brands of probiotic dairy beverages, B. bifidum Bb-12, Lb. acidophilus La-5, and Lb. rhamnosus GG (LGG, recently acquired by Chr-Hansen A/S, Denmark) have a well-established probiotic background. Although the viability of LGG is influenced by food matrix, this strain is usually acid and bile stable and produces lactic acid (Kumar et al., 2015; Endo et al., 2014). Owing to its high acid and bile resistance, this probiotic strain is very suitable for industrial applications. Gefilus is the most commonly known probiotic beverage containing LGG. LGG was emloyed effectively to treat gastrointestinal carriage of vancomycin-resistant enterococci in renal patients (Manley et  al., 2007). Lb. ­acidophilus is widely used in various fermented dairy beverages including acidophilus milk (Kandylis et al., 2016). In the manufacture of acidophilus milk, milk is usually subjected to high heat treatment (95°C for 1 h or 125°C for 15 min). Then, the temperature is reduced to 37°C and at this temperature the milk is kept for about 3–4 h to germinate all spores. Afterwards, milk reheated to eliminate all vegetative cells from milk (Salji, 1993; Vedamuthu, 2006). Milk is then inoculated with Lb. acidophilus at a level ranging from 2% to 5% and is left until pH 5.5 is attained (~1% lactic acid). Since acidic food products are not warmly welcomed by western society, sweet alternatives of acidophilus milk which are more palatable and appealing to consumers were developed. Lb. acidophilus cannot grow below 10°C. When milk is inoculated with this bacteria at 5°C and bottled aseptically, Lb. acidophilus can keep its viability up to 2 weeks. The nutritional value of sweet acidophilus milk is similar to regular milk. Manufacturing practices of bifidus milk and acidophilus-bifidus (A/B) milk show somehow similarities to acidophilus milk production. In the production of bifidus milk, following protein to fat ratio adjustment, milk is heat treated at 80–120°C for 5–30 min and cooled to 37°C. B. bifidum or Bifidobacterium longum are added to milk at a level of ca. 10% and fermentation is allowed until pH 4.5 is attained. For a well-balanced aroma and taste in the final product, the ratio of lactic acid to acetic acid should be 2:3 (Gürakan et al., 2010). In the manufacture of acidophilus-bifidus milk (A/B milk), milk is subjected to rather milder heat treatment (75°C for 15 s with plate heat exchanger or 85°C for 30 min with vat system) compared with bifidus milk. Prior to heat treatment, the protein level of milk is increased. Inoculation is achieved at 37°C using Lb. acidophilus and B. bifidum. The target pH for the incubation end point is 4.5–4.6 which takes usually 14–16 h. A/B milk has a slightly acidic taste and thick body. Similar to sweet acidophilus milk, both products may simple be produced by adding appropriate probiotic strains to pasteurized cold milk under aseptic conditions. Bifighurt is produced by fermenting milk B. bifidum or B. longum CKL 1969 (DSM 2054, a slime-forming variant) at 37°C. The

Chapter 10  Technology of Dairy-Based Beverages   359

average inoculation rate of Bifighurt is around 6% and fermentation is stopped at pH 4.5. Yakult, Yakult Miru-Miru, and Mil-Mil are probiotic dairy-based beverages popular in Japan. Yakult is a sweetened fermented beverage produced by adding Lb. casei Shirota as a fermenting bacteria. Before UHT sterilization, sugar level of Yakult is adjusted to 14%. Fermentation continues at 37°C for about 16–18 h and the end product contains 108 cfu/mL Lb. casei Shirota colonies (Surono and Hosono, 2002). UHT treatment to milk often triggers Maillard reactions between added glucose and milk proteins, leading to light coffee color of Yakult. Yakult is flavored with flavoring agents (usually nature identical) such as tomato, celery, cabbage, carrot, etc. Yakult Miru-Miru has a similar gross chemical composition to cow’s milk (i.e., 3.1% fat, 3.1% protein, and 4.5% lactose). Yakult Miru-Miru is produced by fermenting milk with B. bifidum or B. breve and Lb. acidophilus (in some cases B. bifidum is replaced by Lb. paracasei subsp. paracasei). MilMil is another Japanese origin fermented milk which is fairly similar to Yakult Miru-Miru. A mix culture of B. bifidum or B. breve and Lb. acidophilus are used to ferment milk which is added with glucose or fructose as a sweetening agent and with carrot juice as a colorant. In recent years, development of probiotic whey beverages are on focus of food biotechnology industry (Shori, 2016) (see Table  10.3).

Table 10.3  Whey-Based Probiotic Beverages Product Description

Summary of Results

Source

Deproteinized whey beverage fermented by Lb. rhamnosus NCDO 243, B. bifidum NCDO 2715 and Propionibacterium freudenreichii subsp. shermanii MTCC 1371

Inoculation rate of mixed culture was 4.0% and ratio between three bacteria was 1:1:1. The product had each type of bacterial population at counts over 108 cfu/mL up to 10 days. The end product had acceptable aroma and flavor after 15 days of storage Whey beverage fermented with combination of Lb. acidophilus NCDC-15 and Lb. casei NCDC12 showed the highest antagonistic properties against selected pathogenic bacteria (i.e., Eschericia coli, Klebsiella pneumoniae, Salmonella typhi and Staphylococcus aureus). The probiotic strains survived at 0.5% bile salt condition and the product was acceptable organoleptically

Maity et al. (2008)

Whey beverages added with or without skimmilk and fermented by Lb. acidophilus NCDC-15, Lb. casei NCDC-12 or Lb. casei RTS

Tripathi and Jha (2004)

Continued

360  Chapter 10  Technology of Dairy-Based Beverages

Table 10.3  Whey-Based Probiotic Beverages—cont’d Product Description

Summary of Results

Source

Whey beverages fermented with combination of Lb. acidophilus La-5, B. animalis ssp. lactis Bb-12 and Str. thermophilus St-36 in the presence of prebiotics (inulin, polydextrose or oligofructose, each at 3%) Novel dairy beverages containing whey at varying ratios (0%, 20%, 35%, 50%, 65%, 80%, v/v) fermented with yogurt starter culture plus Lb. acidophilus and B. lactis

Addition of prebiotics did not affect the growth of Bifidobacterium Bb-12, but the growth of Lactobacillus La-5 and Streptococcus St-36 was stimulated

Yerlikaya et al. (2012)

Addition of whey to the beverage formula yielded a food matrix suitable for probiotic growth and viability. The viability of probiotic bacteria was independent from whey level in the beverage Fresh acid-whey-based beverages were produced by supplementing whey with buttermilk powder (5.0%) or sweet whey powder (5.0%). Throughout 21 days of storage, the counts of probiotics were over 8 log cfu/ ml. Samples with buttermilk powder had higher sensory scoress than that of sweet whey powder With the increase in whey concentration, the apaprent viscosity of the samples decresed accordingly. Samples containing whey had higher sedimentation (whey separation) rates. Samples produced from reconstituted whey only had the lowest sensory scores from sensory panel Chitosan coating did not remarkably affect the vability of probiotics during fermentation

Castro et al. (2013)

Experimental design was set by using response surface methodology. Oligofructose levels studied (2% to 3.5%) did not cause any significant effect on the response variables (fermentation time, probiotic count, syneresis index and acidity) Physicochemical and sensory properties of the resulting beverages were acceptable. The counts of probiotic lactobacilli were above 7 log cfu/mL which is above the EFSA standard

Castro et al. (2009)

Fresh acid whey-based fermented beverages prepared by utilizing Lb. acidophilus La-5 or B. animalis Bb-12

A probiotic beverage from mixture of reconstituted whey and cow’s milk (at ratios 0:100, 50:50, 30:70 or 100:0) fermented by using Lb. acidophilus, B. animalis subsp. lactis and Str. thermophilus

Fermented whey beverage (70% whey: 30% milk) containing microencapsulated probiotics in chitosan Fermented probiotic beverage from cheese whey and oligofructose as prebiotic agent

A novel fermented beverage based on UFwhey retentate and permeate fermented by kefir or commercial probiotic bacteria

Skryplonek and Jasińska (2015)

Akpınar et al. (2015)

Obradović et al. (2015)

Pereira et al. (2015)

Chapter 10  Technology of Dairy-Based Beverages   361

Table 10.3  Whey-Based Probiotic Beverages—cont’d Product Description

Summary of Results

Source

Fermented whey-based beverage enriched with milk and Lb. rhamnosus ATCC 7469.

The formulated beverage had desirable sensory and textural characteristics. The number of probiotics was over 7 log cfu/mL and the averge shelf-life of the product was 21 days According to response surface methodology approach, the best beverage formulation was those contained 45% goat cheese whey and 6% oligofructose. Viability of B. lactis was over 7 log cfu/mL after 28 days of storage In the beverages containing no acai pulps, the counts of B. longum Bl-05 and Lb. acidophilus La-14 showed one log decraese after 21 days of storage. On contrary, addition of acai pulp effectively kept the number of probiotics during the same period. The beverages added with acai pulp had higher consumer acceptance regarding sensory properties When Lb. acidophilus was used alone, the count of this probiotic bacteria was 7 log cfu/ml. When Lb. acidophilus was used in combination with yogurt starter culture the probiotic count was around 8 log cfu/mL. In both cases the end product had probitoic properties in terms of international standards for probiotics The average sensory scores and colony counts of the products 1 and 2 were as follows: 7.77 vs 7.58 (out of 10) and 7.32 vs 7.28 log10 cfu/ mL. Both products had average shelf life of 10 days After 28 days of storage at 5°C, the number of Lb. acidophilus decreased from 3.7 × 107 to 1.1 × 107 cfu/mL Guava or soursop pulps caused a decrease in the counts of Str. thermophilus TA-40 (0.5 log cycle) and B. lactis Bb-12 (1 log cycle) after 21 days of cold storage. In contrast, these pulps did not affect the viability of Lb. rhamnosus Lr-32

Bulatović et al. (2014b)

A chocolate-flavored probiotic beverage from UHT goat milk and goat cheese whey, and supplemented with inulin and oligofructose A whey-based probiotic beverage supplemented with acai pulp as probiotic carrier

A whey-based probiotic drink fermented by Lb. acidophilus alone or in combination with yogurt starter culture

A Channa whey-based probiotic beverage fermented by Lb. acidophilus NCDC-13 (product 1) or Lb. delbrueckii subsp. bulgaricus NCDC-09 (product 2) A beverage based on blend of fresh cheese whey and pineaple juice (65:35 in ratio) supplemented with Lb. acidophilus Whey-based goat milk beverage supplemented with guava or soursop pulps and fermented with Str. thermophilus TA40, B. lactis Bb-12 and Lb. rhamnosus Lr-32

Da Silveria et al. (2015)

Zoellner et al. (2009)

Molero-Mendez et al. (2017)

Priti et al. (2017)

Shukla et al. (2013) Buriti et al. (2014)

362  Chapter 10  Technology of Dairy-Based Beverages

Apart from supplementation of WPC to probiotic dairy products (Akalın et  al. 2007; Pescuma et  al., 2010), incorporation of probiotic strains into cheese whey directly are also possible since whey beverages are regarded as potentially suitable food matrix for probiotic supplementation (Buriti et al., 2014). With a proper whey matrix design, the viability of probiotics may well be high enough to exert health promoting effects after 2–3 weeks of cold storage (Castro et al., 2013). On the other hand, when the ratio of whey is higher than 65% in a beverage, the acceptance by consumers decreases (Shukla et  al., 2013). Therefore, blending whey with fruit juices is an option to increase consumers’ desire to the whey-based probiotic beverages.

10.7  Concluding Remarks The global dairy beverage industry has a complex and competitive nature and its growth is primarily based on innovation. It is envisaged that in the near future dairy-based health beverages will gain more popularity than ever before. In this respect, efforts will be made to develop dairy-based beverages with proven positive health impacts. This will eventually trigger interdisciplinary works by food scientists/ technologists and health scientists. Application of nonthermal technologies in the production of beverages will also become popular in the next decade. Especially, high hydrostatic pressure technology is expected to be common in the beverage production at industrial level since it effectively minimizes the loss of nutrients compared with TTs. Beverges enriched with novel health-positive ingredients isolated from dairy wastes and/or other sources are expected to increase their market share in the near future. Especially, waste of butter making which is rich in functional proteins and phospholipids offers a potential to beverage industry.

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