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Novel Dairy-Based Drinks: Changing Scenario

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Dairy Processing: Advanced Research to Applications

Abstract

Dairy processing witnessed a series of developments in the fields of ingredient and processing technology in the last few years. The development of novel additives such as gellan gum, carboxymethyl cellulose, different grades of carrageenan and pectin has extended the scope of novelties in dairy-based drinks. This has enhanced the feasibility of processing techniques for processing liquid dairy including drinks. With these developments in ingredient technology, technologists are able to use different processing techniques to develop fresh as well as ambient dairy drinks. Apart from the heat treatments such as pasteurization and sterilization, now we are able to utilize cold processing techniques such as high hydrostatic pressure technology, ultrasonic processing, pulsed electric field processing, etc. also in dairy-based drinks. These techniques will increase the scope of innovation and also help in conserving the nutritional quality of products. With these advancements, we are now able to witness a wide range of novel drinks in the market such as whey drinks, carbonated dairy drinks, functional drinks, dairy-based energy drinks and even live probiotics in processed dairy beverages.

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Change history

  • 18 August 2020

    The affiliations in the contributors list in the FM for the editors and in the chapters 1, 8, 10, 11 and 14 were swapped incorrectly.

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Author information

Authors and Affiliations

  1. New Product Development (Dairy), Britannia Industries Ltd., Bengaluru, India

    Swathi P. Anand

  2. Department of Dairy and Food Science, South Dakota State University, Brookings, SD, USA

    Nancy Awasti

Authors
  1. Swathi P. Anand
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  2. Nancy Awasti
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Correspondence to Swathi P. Anand .

Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Nebraska Innovation Campus (NIC), University of Nebraska, Lincoln, NE, USA

    Jagrani Minj

  2. Department of Dairy Microbiology, College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala, India

    Aparna Sudhakaran V

  3. Dairy Chemistry, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India

    Anuradha Kumari

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Anand, S.P., Awasti, N. (2020). Novel Dairy-Based Drinks: Changing Scenario. In: Minj, J., Sudhakaran V, A., Kumari, A. (eds) Dairy Processing: Advanced Research to Applications. Springer, Singapore. https://doi.org/10.1007/978-981-15-2608-4_15

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