ABSTRACT
Abstract Fermented dairy beverage is mainly produced by a mixture of milk, cheese whey and other ingredients fermented by lactic acid bacteria and/or Bifidobacterium sp. Cheese whey is an important by-product of the dairy industry and a significant source of minerals and vitamins, mainly riboflavin. Despite its biological value, whey is not commonly used in human nutrition. In many Latin America countries, only part of total whey produced by the industry is used in food products. The use of whey, juice and vegetable extracts in the manufacture of fermented beverages shows great potential due to its nutritional properties, contributing to incorporate this by-product in human diet. These types of beverages have been well accepted due to their low acidity level, creamy consistency and high commercial value. Furthermore, the increased consumer demand for yogurt and other fermented dairy products, such as whey beverages, due to their health benefits, has resulted in an increase in the onsumption of these types of foods. Therefore, this chapter will discuss the characteristics and fundamentals of production, nutritional value, biochemistry of fermentation, and innovations as well as trends of fermented dairy beverages. Some reports about the development of novel non-dairy beverages have also been included.
Fermented Dairy Beverages General Characteristics The terms milk beverages, dairy beverages, dairy-type beverages or whey beverages are used worldwide to cover a wide range of products made with milk and other ingredients, which may be fermented or not (Thamer and Penna 2006). Consequently, for purposes of this chapter, “fermented dairy beverages” will be discussed as fermented, drinkable, and non-alcoholic beverages-based primarily on whey or containing a significant amount of other ingredients (whey, juice or vegetable
