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Drinks, or beverages, are liquids specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society. Despite the fact that most beverages, including juice, soft drinks, and carbonated drinks, have some form of water in th
Cook with Beverages
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Drinks, or beverages, are liquids specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society. Despite the fact that most beverages, including juice, soft drinks, and carbonated drinks, have some form of water in them; water itself is often not classified as a beverage, and the word beverage has been recurrently defined as not referring to water.
Based on shared molecular compounds · click to explore
Safety thresholds
probiotic apple beverages and apple vinegar→ considered →safe and healthy products
“Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers.”
fermented apple beverages→ have →quality and safety
“available data on cider quality and safety is reviewed”
alcoholic beverages→ considered safe →due to alcohol content
“Alcoholic beverages (fermented or not) have been consumed for more than three thousand years and, generally, they have been considered safe because of their alcohol content.”
spoilage microorganisms→ not observed →whey beverages containing Pistacia terebinthus resin
“Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing <i>P. terebinthus</i> resin.”
Peer-Reviewed Optimal Ranges
pH
4.6pH
37
Based on 2 papers
Storage Duration
12.5
421
Based on 2 papers
Storage Temperature
4.2
4.44
Based on 2 papers
What science says
ingredient property
“The most important attribute for protein beverages was sweetener type, followed by amount of protein, followed by type of protein followed by label claim.”
protein beverages→have→sweetener type as the most important attribute
“The intense astringency in whey protein beverages may result from these increases in particle size and turbidity at these pH values and from the aggregation and precipitation of human salivary proteins alone at pH <3.0.”
“Sweetened plain and strawberry-flavored carbonated yogurt beverages without free whey were developed. Yogurts, after blending with a 12% sucrose solution and additionally with flavor extract, were carbonated under .5 kg/cm 2 at 4°C.”
carbonated yogurt beverages→developed→sweetened plain and strawberry-flavored
“Carbonation of chilled sweetened plain yogurt beverages at .5kg carbon dioxide/cm 2 at 4°C retarded acid development during cold storage with excellent quality being maintained in the product for 4 mo at 4.4°C.”
carbonated yogurt beverages→retarded→acid development
