doi: 10.1111/j.1471-0307.2009.00547.

ORIGINAL
A RT I C L E Functional milks and dairy beverages
BARBAROS H ÖZER 1 * and HUSEYIN AVNI KIRMACI 2
1
Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, 14280, Golkoy,
Bolu and 2Department of Food Engineering, Faculty of Agriculture, Harran University, 63040, Sanliurfa, Turkey

During the last decade, consumers’ approach to healthy foods has changed dramatically, and today
enhancing the health span of consumers through consumption of healthy food is more important than
simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper
and effective means of protecting their health. This fact has led to an increase in consumers’ interest in
functional foods. Dairy products occupy a significant space in the functional foods market and dairy-
based functional beverages are a growing segment of this sector. This article reviews recent scientific,
technological and commercial developments in the functional dairy-based beverage sector.
Keywords Functional dairy beverages, Milk, Whey beverages, Probiotics.

manufacturers and retailers are more innovative

INTRODUCTION
Functional foods are those foods or food compo-
nents that are scientifically recognized as having
physiological benefits beyond those of basic nutri-
tion (Gibson and Williams 2000). Functional foods
are also called nutraceuticals and can include foods
that are genetically modified. The global functional
foods market continues to be a dynamic and grow-
ing segment of the food industry. Growing con-
sumer interest in the role of nutrition for health and
well-being is a primary driver behind the success
of the functional food market. Another is consum-
ers’ increasing desire to take a more proactive role
in optimising personal health and wellbeing, with-
out relying on pharmaceuticals. In North America,
up to 93% of consumers believe certain foods have
health benefits that may reduce the risk of disease
(Champagne and Mollgaard 2008). Today, con-
sumers are looking for ways to promote their own
health, to enhance their ‘health span’, not just their
life span. In recent years, rising medical costs have
forced people to find cheaper and effective means
of protecting their health, and, therefore, interest in
functional food products has increased. With the
help of popular media, consumers are now more
aware of links between health and nutrition. Addi-
tionally, ageing populations in Western society and
increased scientific evidence for the efficacy of
functional foods are among the factors that have
triggered the rapid development of functional food
markets. A successful food industry depends not
*Author for only on confidence that the product is safe, but also
correspondence. E-mail:
on the ability to innovate and to meet and satisfy
bozer@e-kolay.net
consumer requirements (Richardson 1996). In the
 2009 Society of past two decades, many examples testify to innova-
Dairy Technology tion in the food and drink industry, and arguably,
than ever before. As a result of the fast develop-
ment of the food and drink industry and technol-
ogy, the variety of products presented to the
markets has been increased dramatically. In addi-
tion, there have been improvements in ingredient
technology, the spread of international tastes, and a
drive to create and sell foods and drinks that offer
consumers nutritional benefits. The functional food
market had a combined value of $16 billion in the
world in 2005 (Leatherhead Food International
2006). Among functional foods, dairy-based func-
tional foods account for nearly 43% of the market,
which is almost entirely made up of fermented
dairy products. According to Saxelin et al. (2003)
dairy products can be divided into three groups:
1 Basic milk products: This category includes clas-
sical dairy products such as yogurt, cheese, but-
ter, ice cream, etc.
2 Added-value products: This category includes
low-lactose or lactose-free products, hypoaller-
genic formulae with hydrolysed protein for
milk-hypersensitive infants, enriched milk with
Ca, vitamins, etc. These products are widely
consumed by specific consumer groups, and are
usually not included in the functional food cate-
gory. Today, inclusion of regular milks enriched
with minerals and vitamins in the functional
foods category is being discussed.
3 Functional dairy foods: The products of this
group demonstrate health benefits beyond their
basic nutritional value. These products are enri-
ched with functional food components originat-
ing from dairy and nondairy sources.
Probiotics are the main bioactive components of
fermented functional dairy foods and numerous
economic indicators show that probiotic-enriched

Vol 63 International Journal of Dairy Technology 1

 Vol 63
products are still in the forefront of innovation in
the functional food sector (Champagne 2009).
Recent statistical data indicate that the share of pro-
biotic products in the functional food market is
continuously increasing. According to Heller
(2008) there were 523 new stock keeping units
globally in 2007 in the probiotic foods and bever-
age sector. Similarly, the probiotic yogurt market in
Latin America expanded 32% per annum between
2005 and 2007 (Crowley 2008). It is estimated that
the annual sales growth rate of probiotic drinks and
yogurt would be 5% between 2006 and 2011
(Anonymous 2007). The sales growth rate of fresh
probiotic dairy products in the USA in 2004 was
much higher than cheese (9–10% vs 2%) (Fletcher
2006). The European probiotic food and beverage
market is estimated to reach $163 million by 2013
(Champagne 2009).
Dairy products (beverages and nondrinkable
products) containing Omega-3, phytosterols, isof-
lavins, conjugated linoleic acid (CLA), minerals,
and vitamins also have a prominent role in the
development of functional foods. Today, a number
of dairy-based beverages are marketed all over the
world. The dairy-based beverages market is still a
niche market compared with the sales of yogurt
and plain milk, and dairy beverages containing
probiotics and ⁄ or prebiotics dominate the func-
tional dairy beverages market. Apart from milk-
based beverages, whey- or soya-based functional
beverages are also gaining popularity. Fermented
beverages constitute an important part of the
human diet because fermentation is one of the
cheapest ways of preserving the food, improving
its nutritional value, and enhancing its sensory
properties (Gagada et al. 1999). Functional dairy
beverages can be categorized into two basic
groups: (i) fortified dairy beverages (including pro-
biotics, prebiotics ⁄ fibres, polyphenols, peptides,
sterol ⁄ stanols, minerals, vitamins and fish oil), and
(ii) whey-based beverages (both fruit juice-type
and dairy-type) (see Figure 1).
Probiotics/prebiotics
Whey origin
nutraceuticals
FUNCTIONAL DAIRY
BERVERAGES
High energy
sport drinks ?
Whey-based
Thirst quenching ?
Fruit juice-type* Dairy-type*
Figure 1 Category of functional dairy beverages. *including probiotic whey-based beverages, ? A common agreement on the
classificiation of these products is yet to be made. MFGM, milk fat globule membrane.
2  2009 Society of Dairy Technology
F U N C T I O N A L D A I RY- B A S E D
BEVERAGES
Probiotic dairy beverages
A probiotic is defined as a ‘living organism which
when administered in certain numbers exerts health
benefits in the host’ (FAO 2001). Owing to this
property, incorporation of probiotic micro-organ-
isms in dairy foods has increased rapidly during
the last two decades. Consumption of probiotic
bacteria via food products is an ideal way to re-
establish the balance of intestinal microbiota (Hat-
tingh and Viljoen 2001). Scientific evidence has
demonstrated a number of benefits in the ingestion
of probiotics. These include alleviation of lactose-
intolerance symptoms, lowering cholesterol, curing
antibotic-associated diarrhoea, prevention of intes-
tinal tract infections, prevention of colon cancer,
control of rotavirus, prevention of ulcers related to
Helicobacter pylori, improvement of immune sys-
tem, irritable bowel syndrome and antihypertensive
effects (Reid et al. 2003; O’May and Macfarlane
2005). The health benefits of probiotics have been
reviewed in detail elsewhere (Lee et al. 1999;
Sanders and Huis in’t Veld 1999; de Roos and
Katan 2000; Prado et al. 2008).
Dairy products have a distinct role in delivering
probiotic bacteria to the human gut, as these prod-
ucts provide probiotic bacteria with a suitable envi-
ronment in which their growth and viability are
promoted (Hattingh and Viljoen 2001; Ross et al.
2002; Saarela 2009). During the last two decades,
far more attention has been paid to fermented dairy
products containing probiotic bacteria originating
from the human intestine (Lee et al. 1999). The
viability of probiotic bacteria in fermented dairy
products (Dave and Shah 1997; Hussein and
Kebary 1999; Adhikari et al. 2000; Sun and Grif-
fiths 2000; Özer et al. 2005) , the physical, chemi-
cal and organoleptic properties of such products
(Rybka and Kailasapathy 1996; Prabhar and Shan-
kar 1997; Davidson et al. 2000) and the probiotic
Fish Oil Vitamins
Fibres
Minerals
Fortified Polyphenols
Peptides
Sterols/Stanols
MFGM products?
Vol 63
effect (Fooks et al. 1999; Sanders and Klaenham-
mer 2001) have been well-documented.
In order to produce therapeutic benefits, a sug-
gested range for the minimum level for probiotic
bacteria in probiotic milk is from 106 to 107 col-
ony-forming units (cfu) ⁄ mL (IDF 1992). Several
factors have been reported to affect the viability of
probiotic cultures in fermented milks. Acidity, pH,
dissolved oxygen content, redox potential and
hydrogen peroxide have been identified as having
an effect during the manufacture and storage of fer-
mented milks (Lankaputhra and Shah 1996). Dis-
solved oxygen and acidity were demonstrated to be
the key factors for bifidobacteria (Dave and Shah
1997). During cold storage of fermented bio-prod-
ucts, the number of viable probiotic cells often
drops far below the minimum therapeutic level
(Rybka 1994). Reducing the dissolved oxygen
level, using ruptured or microencapsulated cells,
and adding prebiotics are the most effective means
of keeping the numbers of probiotic bacteria high
enough for therapeutic effects (Özer et al. 2005).
Electrochemical reduction of milk, de-aeration or
the addition of reducing agents such as cystein
enhanced the survival of oxygen-sensitive bifido-
bacteria in fermented milks (Bolduc et al. 2006). It
is well known that probiotic bacteria (mainly Lac-
tobacillus and Bifidobacterium strains) grow
weakly in milk due to their fairly low proteolytic
activity and inability to utilize lactose (Saarela
2009). These bacteria also need certain compounds
for their growth which are missing in milk (Kaila-
sapathy and Rybka 1997; Gomes and Malcata
1999; Østlie et al. 2003; Roy 2005). In order to
improve the viability of probiotic bacteria in fer-
mented milks various substances have been added
to milk. These substances include fructooligosac-
cahrides (FOS), caseinomacropeptides (CMP),
whey protein concentrate (WPC), tryptone, yeast
extracts, certain amino acids, nucleotide precursors
and an iron source (Elli et al. 1999; Shin et al.
2000; Østlie et al. 2003; Janer et al. 2004; Steph-
enie et al. 2007). Additionally, the selection of
probiotic strains and optimisation of the manufac-
turing conditions (both formulation properties and
storage conditions) are of utmost importance in the
viability of probiotic bacteria in fermented milk
(Saarela et al. 2003, 2006; Martinez-Villaluenga
et al. 2006).
Among functional dairy-based beverages, probi-
otic dairy drinks were the first commercialised
products and are still consumed in larger quantities
than other functional beverages. In recent years,
probiotic beverages based on fruit juice, cereal
products and daily dose dairy drinks have also
become popular commercially. Today, a wide
range of probiotic products is available for con-
sumers in the market (Halliwell 2002; Hilliam
2004). In Table 1, some commercial bio-fermented
 2009 Society of Dairy Technology
dairy beverages available in the market are shown.
Among the probiotic bacteria used in the manufac-
ture of dairy beverages, Lactobacillus rhamnosus
GG (LGG, a trademark of Valio Ltd, Finland) is
the most widely used. Lactobacillus rhamnosus
GG is acid- and bile-stable, has a great avidity for
human intestinal mucosal cells, and produces lactic
acid. Owing to its acid and bile resistance, this pro-
biotic lactobacillus is very suitable for industrial
applications. Today, more than 30 dairy products
containing LGG are marketed commercially
around the globe. Gefilus, for example, was
developed by Valio Ltd (Finland) and contains
large amounts of Lb. rhamnosus GG. The Gefilus
product range includes yogurt, milk, buttermilk
and drinks. AKTfit, Biola, BioAktiv, YOMO,
LGG+, Yoplait360, Kaiku Actif are among the
other commercial dairy-based functional beverages
containing Lb. rhamnosus GG. Macedo et al.
(1998) described a dairy-based probiotic beverage
fermented by a mixed culture of Lactobacillus
casei Shirota and Bifidobacterium adolescentis.
The product contains 35% buffalo cheese whey,
30% soy milk and 35% cow’s milk. Although there
are many probiotic dairy beverages available in the
market, their technology of production is fairly
similar. Manufacturing technologies of widely-
known probiotic fermented dairy beverages are dis-
cussed elsewhere in detail (Gurakan et al. 2009).
A summary of manufacturing practices of some
probiotic dairy drinks is presented in Table 2.
Nonprobiotic dairy beverages with added
bioactive components
A large body of credible scientific research has
confirmed the positive effects of nutraceuticals (i.e.
Omega-3 fatty acids), isoflavones, and phytosterols
on human health. Among nutraceuticals, Omega-3
fatty acids, a group of healthy lipids, has gained
status as a functional ingredient on the back of sci-
ence linking it to a wide range of health benefits,
including reduced risk of cardiovascular diseases
and certain cancers. a-linoleic acid (C18:3 n-3,
ALA), eicosapentaenoic acid (C20:5 n-3, EPA)
and docosahexanoic acid (C22:6 n-3, DHA) are
the principal members of the Omega-3 fatty acids.
Eicosapentaenoic acid and DHA are naturally pres-
ent in oily fish, and ALA is found in flax seed and
various vegetable oils and nuts (Gruenwald 2009).
Omega-3 is considered an essential nutrient since it
is the precursor of EPA and DHA, which cannot be
synthesised in the human body (Awaisheh et al.
2005). Eicosapentaenoic acid and DHA are essen-
tial for development of the brain, concentration,
and the learning ability of children, as well as pro-
moting health in the general population (Milner
and Alison 1999). Fish oil is considered to be the
best source of Omega-3 fatty acids, but is notori-
ously difficult to incorporate into formulations
3
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Table 1 Some examples of commercial probiotic dairy beverages

Product Starter organisms

Acidophilus milk Lactobacillus acidophilus
Sweet acidophilus milk Lb. acidophilus
Acidophilin Lb. acidophilus, Lc. lactis subsp. lactis, kefir yeasts
Nu-Trish A ⁄ B Lb. acidophilus, Bifidobacterium spp.
Diphilus milk Lb. acidophilus, B. bifidum
Biomild Lb. acidophilus, B. bifidum
Cultura or A ⁄ B milk Lb. acidophilus, B. bifidum
Bifighurt B. longum (CKL 1969) or B. longum (DSM 2054)
Acidophilus buttermilk Lb. acidophilus, Lactococcus lactis subsp. lactis,
subsp. cremoris, subsp. lactis biovar. diacetylactis
Acidophilus-yeast milk Lb. acidophilus, Saccharomyces lactis
Bifidus milk B. bifidum or longum
Yakult Lb. casei Shirota
Yakult Miru-Miru Lb. casei, B. bifidum or B. bereve, Lb. acidophilus
A-38 fermented milk Lb. acidophilus, mesophilic lactic cultures
Onaka He GG, Str. thermophilus, Lb. delbrueckii subsp. bulgaricus,
Gefilus (Valio Ltd) Lactobacillus rhamnosus GG
CHAMYTO Lb. johnsonii, Lb. helveticus
Vitagen Lb. acidophilus
Procult drink B. longum BB536, Str. thermophilus,
Lb. delbrueckii subsp. bulgaricus
Actimel Lactobacillus casei ImmunitasTM
AKTfit, Biola, BioAktiv, Lb. rhamnosus GG
YOMO, LGG+, Yoplait360,
Kaiku Actif
Gaio Lb. casei F19
Verum Lb. rhamnosus LB21
ProViva Lactobacillus plantarum 299v
Data compiled from Tamime and Marshall (1997), Temmerman et al. (2003), Prado et al. (2008).

since it is highly susceptible to heat and light oxi-
dation (Sharma 2005). Before Omega-3 fatty acids
could be added to milk products, the fishy taste
and odour should be disguised and oxidation of the
oil should be overcome. This can be achieved by
leaving minimal headspace in the package, using
packaging material having low transperancy to
light and sometimes adding specific anti-oxidants,
emulsifiers or sequestrants (Mellema and Bot
2009). According to recent market surveys,
Omega-3 enriched foods make up the strongest
sector of the functional food market in the USA
(Heller 2008). It is expected that the sale figures of
Omega-3 containing functional foods will reach
$US 7 billion by 2011. Today, there are a number
of commercial dairy-based beverages enriched
with Omega-3 fatty acids on the market. Some
examples of these products are given in Table 3.
Nonfermented liquid milk makes up the majority
of dairy-based products enriched with Omega-3
fatty acids. The first commercial Omega-3 fortified
dairy product was developed by Dairy Farmers
(Australia) under the brand of Farmers Best and
almost all the saturated milk fat was replaced with
the healthier mono-unsaturated and Omega-3 fats.
Europe’s first commercial Omega-3 enriched milk
was introduced by Dawn Dairy (Ireland) and the
desired amount of Omega-3 was added at the final
stage of bottling by means of a dosing system
developed by Tetra Pak. Parmalat, an Italian dairy
company, launched Omega-3 enriched milk
‘Omega-3 Plus’ (containing 80 mg Omega-3 per
litre of milk) in 1998. Mellentin and Haesman
(1999) recommended the consumption of Omega-
3 enriched semiskimmed milk at a dose of 500 mL
per day. Fortification of Omega-3 enriched milk
with vitamins A, C and E is a common application.
In order to attract consumers, chocolate flavoured
milk fortified with Omega-3 has been introduced
into the the functional foods market by Neilson
Dairy (Dairy Oh, Canada) and Parmalat (Beatrice,
Canada).
To the best of our knolwedge, no Omega-3
enriched fermented dairy beverage is available in
the market. However, experimental studies have
shown that the addition of Omega-3 fatty acids to
probiotic yogurt causes no aroma and flavour
defects in set-type products. On the contrary, the
texture of the final product was adversely affected
by Omega-3. This problem can be overcome by
adding Omega-3 and whey protein concentrate
(WPC) together (Stagnitti et al. 2001; Dave et al.

4  2009 Society of Dairy Technology

 Table 2 Basic specifications of some widely-known probiotic dairy drinks

Product Heat treatment Fermentation* Additives ⁄ replacements Specifications

Acidophilus milk 95C for 1 h or 125C for
15 min to provide Lb.
acidophilus with nutrients
essential for growth
(e.g. denatured proteins,
released peptides etc.)
At 37C until pH 5.5–6.0 (usually takes
18–20 h). Inoculation level 2–5%
Replacement of 25% of Lb. acidophilus
culture by a mixture of yogurt culture is
proposed. Enrichment with minerals
and vitamins is possible
A very distinctive tangy flavour and
slightly thickened texture
Vol 63

Sweet acidophilus milk 78–80C for 1–3 min
Bifidus milk 80–120C for 5–30 min
A ⁄ B milk 75C for 15 s (plate heat
exchanger) or 85C for
30 min (vat system)
Bifighurt 75C for 15 s (plate heat
No fermentation is allowed.
Lb. acidophilus is added to
pasteurised milk at > 5C
Inoculation level is 10%. Fermentation
is achieved at 37C until pH 4.5–4.6
Fermentation is achieved at 37C until pH 4.5–4.6
Fermentation is achieved at 42C until pH 4.7.
Enrichment with minerals
and vitamins is possible.
Protein enrichment and fat
standardisation are common pratices
Protein enrichment and
fat standardisation are common pratices
Sweet flavour, extended shelf life to 14 days
(if freeze-dried concentrated cultures are used
shelf life can be extended up to 28 days)
Slightly acidic flavour and characteristic
aroma with a lactic acid to acetic acid ratio of 2:3
Shelf life of the product is around 20 days,
with an average number of probiotic
bacteria of 108–109 cfu ⁄ mL
Slimy texture with a characteristic

 2009 Society of Dairy Technology

exchanger) or 85C for For human strains of probiotic bacteria slighty acidic flavour
30 min (vat system) fermentation is set at 37C. Inoculation level
of probiotic strains is around 6%
Diphilus milk At 80–120C for 5–30 min Fermentation is achieved at 37C until pH 4.5–4.6 Produced from cow’s milk and has a specific
taste and aroma. Used in the therapy
of intestinal disorders
Mil-Mil At 75C for 15 s To balance the taste of the The production practices of this Japanese
(plate heat exchanger) product, glucose or fructose origin milk shows similarities to A ⁄ B milk
or 85C for 30 min (vat system) are added. Carrot juice is
commonly added as colourant
Yakult UHT treatment at 140C for 1–3 s Fermentation is achieved at 37C until Total solids and sugar levels are The shelf life of the product is about 30
pH 4.5–4.6. (takes usually 16–18 h) adjusted to 3.7% and 14% prior days. Regular consumption of this product
to heat treatment. It is a common has a positive effect on natural killer (NK)
practice to add nature-identical cell activity in the middle-aged people
flavours (e.g. tomato, celery, carrot etc.)
Yakult Miru-Miru UHT treatment at 140C for 1–3 s Fermentation is achieved at 37C until pH 4.5–4.6. Addition of saccharides This product has broadly similar
Miru-Miru E Bifiru is a common practice. composition to cow’s milk.
Acidophilus-yeast milk At 90–95C for 10–15 min Fermentation is achieved at 35C until 0.8% Viscous and slightly acidic
lactic acid and 0.5% ethanol levels are reached. product with a yeasty taste.
Acidophilin At 90–95C for 10–15 min Fermentation is achieved at 35C Whole or skimmed milk is fortified Acidophilin is used to treat colitis,
with skimmilk powder, sucrose and ⁄ or cream. enterocolitis, dysanteria and other
intestinal dseases. The product is sweeter
than acidophilus-yeast milk
*For the starter organisms used in the manufacture of these products please refer to Table 1.
Sources: Kurmann et al. (1992), Nahaisi and Robinson (1985), Salji (1993), Stark and Madar (1994), Surono and Hosono (2002), Takeda and Okumura (2007), Tamime and Robinson (1988), Tamime and Marshall
(1997), Tamime (2005)

5
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Table 3 Some commercial functional dairy beverages with added Omega-3 fatty acids

Functional dairy beverage Brand Manufacturer Source of bioactive Comments

Low fat milk Lactantia nature addition Lactantia Parmalat Canada Flaxseed oil 300 mg 250 ⁄ mL serve, mainly ALA
Low fat milk Heart Plus PB Food Australia Fish oil 200 mg 250 ⁄ mL serve, mostly
DHA and EPA
Low fat milk Natrel Omega-3 Natrel Canada Organic flaxseed oil 300 mg 250 ⁄ mL serve
Low fat milk (fresh) Dawn Omega Milk Dawn Dairy Ireland Fish oil 150 mg 250 ⁄ mL serving. Europe’s first,
fresh pasteurised Omega-3 milk. DSM
supplied Omega-3 is added at final
stage of production using Tetra
Pakdeveloped dosing system.
Low fat milk Farmers Best Dairy Farmers Australia Vegetable oils 33 mg 250 ⁄ mL serve. First product to
be made from fresh milk where almost
all saturated fat has been replaced with
the healthier monounsaturated
and Omega-3 fats.
Low fat milk (UHT) Omega Plus Nestle Malaysia and Vegetable oil-canola UHT and powdered milk
Singapore and corn oil
Fresh milk St.Ivel Advance Dairy Crest UK The product can contain 50% of the
recommended daily intake of Omega-3.
Contains both EPA and DHA
forms of Omega-3
Chocolate milk Beatrice Parmalat Canada Omega-3 level is around 0.3%
Low fat milk Vital Anchor (New Zealand) Contains Omega-3, vitamin-E and
calcium. Supports brain functions
Low fat milk Candia with Omega-3 Candia (France)
Fresh and Dairy Oh Neilson (Canada) Provides up to 20 mg of DHA per
chocolate milk serving. Also include vitamin-A
and vitamin-D.
Data compiled from Sharma (2005) and World Wide Web information.
ALA, a-linoleic acid; EPA, eicosapentaenoic acid; DHA, docosahexanoic acid.

2002; Martin-Diana et al. 2004; Awaisheh et al.
2005).
During the last decade, fundamental studies have
opened a new field of research dealing with bioac-
tive or biogenic substances derived from foods.
Bioactive substances of food origin are considered
to be dietary components which exert a regulatory
activity in human organisms beyond basic nutrition
(Meisel 2001; Minervini et al. 2003). It is a well
established fact that food proteins, especially milk
caseins, may act as a precursors of biologically
active peptides with different physiological effects
(Hernandez-Ledesma et al. 2005). These bio-
active peptides can inhibit the enzyme (ACE-I)
playing a major role in converting angiotensin-I to
angiotensin-II and degrading brydikinin by block-
ing the active site of the enzyme (Pripp et al.
2006). Conversion of angiotensin-I to angiotensin-
II and the degradation of brydikinin result in
increased blood pressure. Conversely, inhibition of
the enzyme catalysing this reaction helps to reduce
blood pressure in the human body (Gobbetti et al.
2004). After this was proved scientifically, various
protein sources have been investigated for their
bio-active peptide contents, and milk proteins
(especially b-Lg and casein fractions) have been
found to be valuable sources of ACE-I-converting
enzyme inhibitor peptides. Two potent ACE-inhib-
itory peptides, Valine-Proline-Proline (VPP) and
Isoleucine-Proline-Proline (IPP), derived from
caseins during milk fermentation with Lactobacil-
lus helveticus and Saccharomyces cerevisiae, are
responsible for the anti-hypertensive activity
shown by Calpis sour milk (Calpis Co. Ltd,
Tokyo, Japan) (Hernandez-Ledesma et al. 2005).
Other examples of commercial dairy-based bever-
ages with added bioactive peptides are Evolus
and Evolus Double Effect from Valio Ltd (Fin-
land) (Table 4). The former product is manufac-
tured by incorporating two tripeptides, Val-Pro-Pro
and Ile-Pro-Pro, and is claimed to reduce blood
pressure upon regular consumption. The latter
product contains the same tripeptides added to Ev-
olus, plus plant sterols which help to reduce
blood cholesterol levels.
Caseinophosphopeptides (CPPs) are casein-
derived peptides that have phosphorus bound via
monoester linkages to seryl residues (FitzGerald
and Meisel 2003). Owing to their highly negatively
charged structures resulting from phosphorylation,
CPPs can bind macroelements such as calcium,
magnesium and iron, as well as a wide range of

6  2009 Society of Dairy Technology

 Vol 63

Table 4 Some commercial functional dairy beverages with added bioactive components

Products Brand Manufacturer Source of bioactive Comments

Fermented dairy Evolus Valio Finland Bioactive peptides Evolus claims to be the first European
fruit beverage Evolus Double Effect obtained by functional food to help lowering
milk fermentation blood pressure.
Val-Pro-Pro Ile-Pro-Pro
Cultured Milk AmealS Calpis Japan Bioactive peptides Reducing blood pressure
Low fat milk Flora Pro-Activ Unilever, UK Phytosterol Carries the health claim ‘helps to
reduce cholesterol’
Yogurt drink Flora Pro-Activ Unilever, UK Phytosterol Claims ‘clinically proven to
reduce cholesterol’
Yogurt drink Benecol Mc Neil Nutritionals, Phytosterol Licensed technology from Raiso,
UK Valio Ltd, Finland Finland. Contains 3% phytosterol esters.
Low-fat dairy drink Danacol Danone Phytosterol 1.6 g phytosterols 100 ⁄ mL bottle.
Claims consuming 1.6 g of plant sterols
per day, as part of a healthy diet, is
proven to reduce cholesterol.
Low fat milk Night-Time Milk Ingman Dairy Finland Melatonin
Low fat milk Slumber Bedtime Milk Waitrose & Red Kite Farm UK Melatonin Claims ‘contain four times more
melatonin than regular milk’
Milk Natrel Calcium Natrel Canada Calcium Contains 35% more calcium than
regular milk
Milk Calci Kids Meadow Fresh Ltd, Canada Calcium
Milk Calcium Plus PB Foods Australia Calcium
Milk Physical Parmalat (previously Calcium Claims ‘250 mL serve meets 55%
Pauls Dairy) Australia of RDI for calcium’
Milk Viva Candia France Calcium Semiskimmed UHT milk enriched
with calcium and vitamin D
Milk Meiji Love Meiji Milk-Japan Calcium and iron 350 mg calcium and 3 mg iron
per 200 mL serve
Milk-fruit Natura Linea Corporation Alimentaria Conjugated linoleic Carries the health claim ‘helps
juice drink Penananta S.A. Spain acid (Tonalin brand to reduce body fat’
from Cognis)
Fermented Zen Danone Belgium Magnesium
milk drink
Milk Viva Candia France Magnesium
Milk Magnesio Lactalis France Magnesium
Milk Fe-Milk Meiji Love Japan Iron
CPP and IgG Alpha Stolle Milk Japan Enriched with CPP and IgG
rich milk
Probiotic Lb. casei + lactoferrin Kyodo Milk Japan Lb. casei, lactoferrin Promoted as anti-bacterial and
fermented milk preventing infections
Based on Sharma (2005) and World Wide Web information.
CPP, caseinophosphopeptide.

microelements such as zinc, barium, selenium,
cobalt, chromium and nickel. Binding macro- and
micro-elements to CPPs keeps them soluble in the
digestive tract, resulting in higher absorption rates
of these elements by human body (Oukhatar et al.
2002). The production of CPPs is mainly based on
the enzymatic digestion of whole casein or frac-
tions enriched in specific individual caseins. Pan-
creatic proteinase preparations containing trypsin
and chymotrypsin and proteases of bacterial, fun-
gal and plant sources such as thermolysin, subtili-
sin, pronase and papain are widely used in the
production of CPPs. The hydrolysis of casein
sources is carried out at neutral to alkaline pH (pH
7.0–8.0). Although the functional and metabolic
roles of CPPs have been well-documented and no
safety risks associated with consumption of CPPs
containing foods have been reported to date, the
CPPs are yet to be used as functional ingredients in
food preparations industrially. Currently, no dairy-
based beverage containing CPPs is available in the
world’s dairy markets.
Isoflavones are secondary vegetable substances,
which can act as oestrogens in the body and have
protective functions. Isoflavones can be found in
many foods but the best known source is the soy

 2009 Society of Dairy Technology 7

 Vol 63
bean (Messina 1999). Red clover is another source
of isoflavones. As red clover is not suitable for
direct consumption, the isoflavones extracted from
red clover are used as supplements in the food
industry. Isoflavones have potent antioxidant prop-
erties, comparable to that of the well known anti-
oxidant vitamin E. The antioxidant power of
isoflavones can reduce the long-term risk of cancer
by preventing free radical damage to DNA. Geni-
stein is the most potent antioxidant among the soy
isoflavones, followed by daidzein. In nature, isof-
lavones usually occur as glycosides and, once de-
conjugated by the intestinal microflora, the
isoflavone can be adsorbed into the blood (Awai-
sheh et al. 2005). It should be borne in mind that
most isoflavones show poor solublity in water and
lead to flavour defects such as bitterness and a
beany taste.
Plant sterols and stanol esters are a group of ste-
roid alcohols, phytochemicals naturally occuring in
plants. According to emerging evidence, the
phytosterols have shown potential in inhibiting
cancers of the stomach, lung, ovaries and breasts
(Woyengo et al. 2009). When added to foods,
plant stanols effectively reduce the absorption of
all sterols from the digestive tract, hence also
decreasing serum cholesterol levels. Jones et al.
(1999) demonstrated that inclusion of 1.7 g ⁄ day of
phytosterols into the diet of hypercholesterolaemic
men had the effect of lowering blood cholesterol.
A more recent study showed that daily consump-
tion of low-fat milk containing 1.6 g phytosterols
was effective in reducing Low Density Lipoprotein
(LDL) levels by 8% after 6 weeks (Hansel et al.
2007). The European Food Safety Association
(EFSA) and USA Food and Drug Administration
(FDA) have accepted plant sterols as food ingredi-
ents (EFSA 2009, FDA 2009). Today, plant sterols
and stanols have many applications as food addi-
tives and food ingredients (Ostlund et al. 2003).
As consumer awareness has increased and official
recognition of their safety status has been made,
the number of dairy products containing plant ster-
ols or stanols and their esters has increased. Raisio
Benecol Ltd (Finland) holds the trademark of Be-
necol, which is the leading brand in the field of
plant stanol-containing products, mainly one-serv-
ing drinks. In some products the ‘effective daily
dose’ has to be obtained from several servings;
however, in some countries (e.g. Finland) the dose
is obtained in one serving (Saxelin et al. 2003).
Not as popular as plant stanols, plant sterols are
also added to functional dairy drinks, especially
milk (Saxelin et al. 2003). Although the incorpora-
tion of stanols ⁄ sterols has been allowed by the EU
and FDA, discussions over the safety risks of over-
dosing on stanols ⁄ sterols are continuing. There-
fore, labelling should be appropriately informative
in products containing stanols ⁄ sterols. Phytosterols
8  2009 Society of Dairy Technology
dissolve in water rather poorly and may cause tech-
nological problems in low- or no-fat dairy bever-
ages (Sharma 2005).
Conjugated linoleic acid (CLA) has been dem-
onstrated to have anti-oxidative and anti-cancer
effects (Bhattacharya et al. 2006; Donnelly et al.
2009). Conjugated linoleic acid is found almost
exclusively in animal products, with a natural level
of approximaetly 6 mg ⁄ g of fat. Normal daily
intake of CLA in the diet is 150–400 mg ⁄ g. The
CLA content of milk increases when cows are
offered grazed grass (Lawson et al. 2001). Since
full-fat dairy products high in CLA have tremen-
dous potential within the emerging nutraceutical
and functional food markets, there is a growing
interest in CLA-related research work across the
world. As a result of these efforts, some dairy-
based products with added CLA have been intro-
duced into the market. Yogurt with added CLA is
the major functional dairy product available in the
market place. Lin (2003) demonstrated that the
addition of linoleic acid at a level of 0.1%
increased cis9-trans11-CLA content of nonfat
yogurt significantly without affecting the sensory
properties of the final product. cis9-trans11-CLA
has been shown to protect cells from oxidative
damage by increasing glutathione levels without
inducing lipid peroxidation (Arab et al. 2006). In
several dairy products having fat levels ranging
from 0.05 g ⁄ 100 g (pasteurised milk) to
26.5 g ⁄ 100 g (dahi), the CLA levels were elevated
by microbial dairy cultures without imparing the
organoleptic properties of the products (Aneja and
Murthy 1990; Shantha et al. 1995; Jiang et al.
1997; Sieber et al. 2004). Processing parameters
(heating and fermentation) were demonstrated to
have no significant effect on the CLA levels and ⁄ or
CLA isomers, except for microwave heating,
which caused a 53% reduction of CLA levels in
milk (Bisig et al. 2007). Boylston and Beitz (2002)
reported that processing of milk into yogurt and
storage for 7 days did not change CLA levels sig-
nificantly. Table 5 shows the CLA levels of some
fermented and nonfermented dairy drinks. More
recent investigations with probiotic bacteria (such
as Lb. rhamnosus or Lactobacillus acidophilus,
and propionibacteria and bifidobacteria such as
Bifidobacterium breve) or other strains of these
bacteria groups on a laboratory scale, showed an
increase in CLA levels under the conditions where
free linoleic acid (LA) was available in the culture
medium. Conversion rates reached up to 87% with
Propionibacteria freudenreichii ssp. Shermanii
(Herzallah et al. 2005). Xu et al. (2005) found the
highest content of CLA in fermented milk using
Lb. rhamnosus in co-culture with a traditional
yogurt culture. The authors added hydrolysed soy
oil to milk as the lipid source, and CLA 18:2 cis9,
trans11 content reached 0.97 mg ⁄ g lipid after
Vol 63
Table 5 Concentration of conjugated linoleic acid in commercial samples of fermented and nonfermented dairy products
c9,t11 CLA
Sample (mg ⁄ g milk fat)
Whole milk (% fat)
3.2 4.49
3.0 5.88
1.9 4.14
1.5 5.83
Buttermilk 4.66
Fjallfil 6.12
Mellanfil 6.07
(low fat filmjölk)
Bifilus 4.47
Dofilus 5.16
Halsofil 5.24
CLA, conjugated linoleic acid.
14 days of storage. This figure was significantly
higher than the CLA level in fermented milk made
with the standard yogurt culture (0.57 mg ⁄ g lipid).
Melatonin is a naturally occuring hormone
found in animals and in some other living organ-
isms, including algae. Melatonin controls the
body’s day and night rhythm. This hormone is
especially effective in overcoming sleeplessness
(Saxelin et al. 2003). The factors affecting melato-
nin level in milk include milking time, age of the
dairy cows and stress factors. It is a well estab-
lished fact that melatonin secretion occurs at night
both in humans and bovines. The melatonin con-
centration of cow’s milk obtained at night is
roughly four times higher than in milk collected
during the day (Saxelin et al. 2003). Therefore, it
is recommended that the raw cow’s milk used in
the manufacture of high-melatonin pasteurised
milk should be collected from night-time milking.
In recent years, achieving natural high-melatonin
milk production has created a profitable new
segment of the dairy market. A Finnish company,
Ingman Dairy, introduced the world’s first ever
high-melatonin premium milk (under the Night
Time brand) in 1999. The same company produces
high-melatonin milk based on the standardized
milking system at night. A similar product has
been launched in Japan, and the UK has two milk
brands inspired by the Finnish example.
Functional dairy beverages with added
minerals and vitamins
Apart from the nutraceuticals mentioned above,
vitamins and minerals are also added to fermented
and nonfermented dairy beverages to compensate
for vitamin and mineral losses during processing.
The market share of these products is rapidly
increasing. Calcium, magnesium and iron are the
minerals most commonly added to dairy-based
beverages.
 2009 Society of Dairy Technology
Starter Source
Lin et al. (1995)
Jiang et al. (1997)
Lin et al. (1995)
Jiang et al. (1997)
Lin et al. (1995)
Lactococcus spp. Jiang et al. (1997)
Lactococcus spp. Jiang et al. (1997)
Streptococcus thermophilus, Jiang et al. (1997)
Bifidobacterium longum
Lactobacillus acidophilus Jiang et al. (1997)
Lactococcus spp. Jiang et al. (1997)
An adequate calcium intake is essential to main-
tain calcium balance and build strong bones. Dairy
products contain large amounts of calcium and are
recommended as optimal calcium sources; >70%
of dietary calcium in the United States comes from
dairy products (Anonymous 2005). It has long
been known that age-related bone loss and osteo-
porosis are linked with low dietary calcium uptake
and inadequate vitamin D stores in the body. Semi-
skimmed or nonfat milks are poor sources of vita-
min D, and as this vitamin is essential to the
improvement of calcium absorption, fortification of
semiskimmed or nonfat milks with vitamin D is
required. Daly et al. (2006) postulated that
consumption of milk enriched with calcium and
vitamin D-3 is a simple, nutritionally sound and
cost-effective strategy to reduce age-related bone
loss at several skeletal sites at risk of fracture in the
elderly. Calcium can be added to milk and milk-
based beverages as inorganic calcium salts such as
calcium chloride, calcium lactate, calcium gluco-
nate or milk-based calcium. Calcium salts are
likely cause a drop in the pH and therefore the heat
stability of milk during processing. To overcome
this problem, re-adjustment of pH to the original
value with the addition of sodium phosphate is a
practical option (Singh et al. 2007). Ranjan et al.
(2005) found that the bioavailability of calcium
added to buffalo milk as calcium gluconate at a
level of 50 mg ⁄ 100 mL was higher than with other
calcium salts, i.e. calcium chloride or calcium lac-
tate. In recent years, calcium-fortified soy milk has
attracted consumers’ interest in North America.
Soy milk contains considerably lower levels of cal-
cium than cow’s milk (200 mg ⁄ L vs 1200 mg ⁄ L).
In order to increase the calcium level in soy milk,
addition of calcium carbonate is a common prac-
tice and today a number of soy-milk beverages
enriched with calcium carbonate are available on
the market. Zhao et al. (2005) demonstrated that
9
 Vol 63
the bioavailability of calcium added to soy milk in
the form of calcium carbonate was equivalent to
the bioavailability of calcium in regular milk. The
major challenge for the calcium-fortified milk and
dairy beverages industry is that the low level of
solubility of calcium salts often leads to the forma-
tion of sedimentation and grittiness in the product
as a result of calcium-induced protein instability
(Sharma 2005).
Iron deficiency anaemia is one of the most criti-
cal nutritional deficiencies worldwide, especially in
underdeveloped and developing countries, because
of its negative effects on human health. Among the
strategies to prevent and treat iron deficiency anae-
mia, food fortification is a low-cost, wide-reaching
alternative, easily incorporated into the food habits
of the population (Boccio and Iyengar 2003).
Human trials showed that drinking milk enriched
with iron regularly helps to reduce the problems
associated with iron deficiency (Silva et al. 2008).
Iron absorption seems to be enhanced by fermenta-
tion because of the production and accumulation of
lactic acid and other organic acids (Branca and
Rossi 2002; Silva et al. 2008). Oda et al. (1994)
showed that Lb. acidophilus increased the iron bio-
availability of fermented milk in animal models.
There are mounting research reports and published
papers on the health-promoting effect of iron forti-
fied milks, but scientific studies of the technologi-
cal side of iron-fortification in milk and dairy
beverages are rather limited. Simova et al. (2008)
found that iron added to a fermented milk base did
not affect the growth of yogurt bacteria. In an ear-
lier study, Saini et al. (1993) demonstrated that
enrichment of buffalo milk with iron (Fe++ and
Fe+++) at a level of 10 mg ⁄ L did not cause any fla-
vour defect in the resulting product. However, it
should not be overlooked that iron may stimulate
fat oxidation (Mehansho 2006). The major techno-
logical problems of the dairy beverage industry
associated with iron-fortification are the develop-
ment of undesirable colour and poor solubility of
iron, as well as the stimulation of protein instability.
Other minerals such as magnesium and selenium
are also potentially useful in the manufacture of
functional dairy beverages. At least two commer-
cial dairy-based beverages with added Mg have
been introduced into the French market (Viva,
Candia Ltd, France and Magnesio, Lactalis Ltd,
France). No commercial dairy beverage enriched
with selenium is currently on the market. The
prime problem associated with selenium fortifica-
tion is the loss of selenium during pasteurization
(Foster et al. 1998). Recent efforts to improve the
selenium level in cow’s and sheep’s milk through
natural measures instead of adding selenite to milk
have been successful. Research supported by the
AgResearch Research & Capability Fund and Pre-
Seed Fund in New Zealand showed that
10  2009 Society of Dairy Technology
supplementation of milking cows and sheeps with
selenium, either by injection or swallowing a sele-
nium capsule (Senrich), led to a 20-fold increase
in the selenium level in milk (Agresearch 2007).
The fortification of soft drinks and beverages
with vitamins to restore the losses during process-
ing, or to enhance the nutritional value of the prod-
uct, has been known for many decades. Milk is not
considered a prime source of vitamins, although it
is relatively rich in some B vitamins. However,
during the processing of milk some of the vitamins
are degraded to varying levels. For example, the
levels of losses in folic acid in pasteurised, steri-
lised and UHT-treated milks were 5, 30 and 20%
respectively (Ottaway 2009). Pyridoxine (vitamin
B6) and vitamin B12 are relatively more stable at
pasteurization temperatures but lost up to 20% at
sterilisation temperatures. As far as the dairy bever-
age sector is concerned, only the fortification of
milk with vitamin D is important commercially.
F U N C T I O N A L W H E Y- B A S E D
BEVERAGES
Whey is a byproduct of the process of cheese pro-
duction. The composition and characteristics of
whey depend on the production technology, the
end product and the quality of milk used. Liquid
whey consists of approximately 93% water and
contains almost 50% of the total solids present in
milk, of which lactose is the main constituent (Jeli-
cic et al. 2008). The nutritional and techno-func-
tional properties of cheese whey have long been
investigated and advances in whey research during
the last decade have demonstrated that whey is a
valuable source for highly prized nutraceutical
ingredients such as lactoferrin, lactoperoxidase, im-
munoglobulins, growth factors, etc (Jelen 2009).
These findings have triggered scientific efforts to
convert cheese whey from a waste product into
one with added value. So far a great number whey-
based beverages has been presented to the markets.
Whey-based products can be grouped as follows
(Jelen 2009):
• Dairy-type beverages
• Thirst-quenching beverages
• Fruit juice-type beverages
Dairy-based whey drinks rely on the fermenta-
tion of liquid whey protein concentrate or the
enrichment of milk and milk products with dry
whey protein concentrate (WPC) and whey protein
isolate (WPI) (Peter et al. 1996). The major tech-
nological challenge of the production of beverages
based on liquid WPC is the sedimentation of insol-
ubilised proteins. Heat treatment at low pHs causes
protein sedimentation. This is relatively less impor-
tant in unfermented whey beverages as long as
they are heat treated at neutral pHs. Therefore, the
use of sweet whey is more suitable for the
Vol 63
beverage industry than acid cheese whey (Britten
and Giroux 2001). To avoid the sedimentation
problem in whey-based fermented drinks, nonther-
mal processing methods can be employed to ensure
microbiological safety in the final product. Today,
sedimentation of proteins still stands as the major
problem in fermented whey beverages. Earlier
studies showed that the incorporation of whey into
the drinkable yogurt formula or fermentation of
liquid UF whey protein retentates seem to be feasi-
ble for whey-based drinkable yogurt.
Thirst-quenching whey-based beverages are usu-
ally manufactured from whey permeates containing
no proteins. Rivella, a Swiss-origin whey beverage,
is a typical commercial example of this type of
product. Thirst-quenching whey drinks should not
be considered as functional foods unless some
functional food components are added to them.
Such attempts have been made by Rivella, and
Rivella-green was developed using herbal extracts
from green tea (Barth 2001; Jelen 2009). The mar-
ket share for thirst-quenching whey-based func-
tional beverages is fairly small, and according to
Jelen (2009) Rivella and Rivella- green they are
currently marketed in only six European countries.
Acid whey from the manufacture of quark or
cottage cheese is suitable for fruit-juice type whey
beverages as it is more compatible with the acidic
flavour of fruits. Mineral and vitamin fortification
is a common practice in fruit juice-type whey bev-
erages. In particular, isotonic sport drinks with
added minerals receive a good market response.
Apart from externally added vitamins and miner-
als, some nutraceutical components coming from
the fruit itself, e.g. lycopene in the case of tomato
juice added to whey drinks, strengthen the func-
tional status of the resulting product. During the
last decade special attention has been paid to the
production of fermented whey beverages with pro-
biotic bacteria. Maity et al. (2008) developed a
whey beverage using Lb. rhamnosus NCDO 243,
Bifidobacterium bifidum NCDO 2715 and P. freud-
enreichi subsp. shermanii MTCC 1371. The prod-
uct was produced by adding 4% of mixed culture
(1:1:1) into deproteinised whey (4.6% lactose,
0.62% ash, 0.48% fat and 0.5% protein) adjusted
to pH 6.4 and incubated at 37C for 8 h. The
authors demonstrated that the counts of probiotic
strains were high enough for therapeutic effect in
the product after 15 days of storage, with no orga-
noleptic defects. Most recently, Pavunc et al.
(2009) have developed a fermented probiotic bev-
erage from milk permeate enriched with whey
retentate using Lb. acidophilus M92, Lactobacillus
plantarum L4 and Enterococcus faecium L3. Her-
nandez-Mendoza et al. (2007) developed a whey-
based probiotic product made by inoculating
reconstituted whey containing pectin and sucrose
with Lactobacillus reuteri and Bifidobacterium
 2009 Society of Dairy Technology
bifidum. After 30 days of storage, the product
retained an acceptable flavour as well as probiotic
bacteria counts higher than 106 cfu ⁄ mL. Similarly,
Drgalic et al. (2005) found that the survival rate of
commercial probiotic bacteria (Lb. acidophilus
LA-5 and Bifidobacterium animalis subsp. lactis
BB-12) in reconstituted whey beverage throughout
28 days of storage was satisfactory. Almeida et al.
(2008) produced a fermented probiotic beverage
using Minas frescal cheese whey. The acidification
rates of Lactobacillus delbrueckii subsp. bulgari-
cus, Lb. acidophilus, Lb. rhamnosus, and B.
animalis subsp. lactis in co-culture with Strepto-
coccus thermophilus showed differences, being
slowest in the Str. thermophilus and Lb. rhamnosus
mixture. The whey beverages proved to have
market potential as far as technological and sensory
properties were concerned. While the addition of
whey protein concentrate to cheese whey stimu-
lated the growth of Lb. acidophilus, the growth of
B. animalis subsp. lactis BB-12 was not affected
by WPC addition, as reported by Matijevic et al.
(2008).
Although energy drinks are not considered func-
tional beverages, cheese whey and ⁄ or whey com-
ponents are widely used in the manufacture of
high-energy drinks. For example, WheyUP, a
whey-based energy drink containing whey protein
isolate, caffeine, taurine and B-vitamins, was
developed in the USA (Wright 2007) and is still
one of the pioneering brands in the high energy
drink market.
FUTURE TRENDS
Although intensive efforts have been made to
develop novel functional dairy products during the
last ten years, the proper scientific validation of
functional claims still remains the critical issue for
the functional foods field. Sports performance bev-
erages, weight loss beverages and whey-based
energy drinks occupy a large place in the beverages
market and cheese whey with added nutraceuticals
can be used increasingly in the production of these
products. Whey-origin nutraceuticals such as lacto-
ferrin, growth factors, and immunoglobulins await
commercial interest from the beverage industry.
Scientific ⁄ technological solutions are expected to
improve the solubility of phytosterols in low- or
nonfat milks and beverages, and to provide a better
understanding of the mechanism of CPPs in cal-
cium absorption by the human body. Beverages
based on modified fat and milk fat globule mem-
brane products are also steadily gaining a foothold
in the functional dairy beverages market, and they
are likely to form a separate segment of functional
dairy products in the near future. There are
numerous dairy-based fermented or unfermented
traditional beverages in different parts of the world.
11
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over the world, these local products may offer complementary feeding of young children: lessons from
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Britten M and Giroux H J (2001) Acid-induced gelation of whey
protein polymers: effect of pH and calcium concentration
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