Related Experiment Video
Updated: Aug 3, 2026
11:14
Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders
Published on: April 14, 2015
16.2K
Invited review: Shelf-stable dairy protein beverages-Scientific and technological aspects
R Singh1, G Rathod2, G H Meletharayil3
1Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India 132001.
Journal of Dairy Science
|October 7, 2022
Summary
High-protein dairy beverages rely on dairy proteins for quality and stability. Ingredient choice, like whey or milk proteins, depends on beverage pH (acidified vs. low-acid) and processing for shelf-stability.
Area of Science:
- Food Science
- Dairy Technology
- Beverage Science
Background:
- Consumer demand for health and wellness drives growth in high-protein dairy beverages.
- Dairy proteins are preferred for high-protein claims due to functionality, quality, and sensory attributes.
- Shelf-stable beverages are classified as low-acid or acidified based on pH and water activity (aw).
Conclusions:
- The choice of dairy protein ingredient is dictated by the beverage's final pH and regulatory classification.
- Understanding protein functionality (solubility, heat stability) is essential for successful shelf-stable high-protein dairy beverage production.
- Proper ingredient selection and processing are key to preventing quality defects.
Related Concept Videos
01:55What are Proteins?
Overview
01:13Protein Organization
Overview
01:05Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...