Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products.

• Covers the most recent advances in various milk-based products
• Includes a solid review of safety and hygiene for the development of new products
• Presents engineering techniques and applications using novel technologies

Food scientists, food chemists, food microbiologists, food engineers in the beverages sector (R&D, Gov. and academia)

1. Engineering of Milk-Based Beverages: Current Status, Developments, and Consumer Trends
2. Engineering Tools in Milk-Based Beverages
3. Dairy-Based Functional Beverages
4. New Trends and Perspectives in Functional Dairy-Based Beverages
5. Recent Trends and Developments in Milk-Based Beverages
6. Production of Functional Milk-Based Beverages
7. Traditional Beverages in Different Countries: Milk-Based Beverages
8. Kefir Beverage and Its Effects on Health
9. The Supply Chains of Cow Grass-Fed Milk
10. Technology of Dairy-Based Beverages
11. Rheological Properties of Milk-Based Beverages
12. Nonthermal Processing of Dairy Beverages
13. Rheological Characterization and Pipeline Transport Needs of Two Fluid Dairy Products (Flavored Milk and Yogurt)
14. Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food
15. The Effect of Dairy Probiotic Beverages on Oral Health