9 – Milk-based functional beverages*

: This chapter discusses the rheology and defects of protein-based drinks. It also discusses the properties of milk components (casein, whey, lactose, minerals, milk fat), and the effects that processing (emulsification, acidification, heating) or additives (hydrocolloids, low molecular-weight emulsifiers) have. The effect of current trends (sugar and fat reduction, better sources of protein or fat, fortification) on formulation of dairy drinks is also discussed.