Özer, BarbarosEvrendilek, Gulsun Akdemir2024-09-252024-09-252021978-012820478-8https://doi.org/10.1016/B978-0-12-820478-8.00012-2https://hdl.handle.net/20.500.12491/13085Beyond the fact that whey is a by-product of cheese-making, it is used in the manufacture of a great number of foods and food ingredients including, but not limited to, fermented and unfermented beverages, semisolid foods, food supplements, pharmaceutical goods, coatings, and so on. During the last decade, whey and whey components have been increasingly used in the manufacture of whey-based beverages. These whey-based beverages are consumed either plain or supplemented with some nutraceutical components and/or probiotics/prebiotics. Whey beverages supplemented with fruit juice, milk or milk permeate, or nutraceutical compounds are estimated to occupy a larger stake in the dairy and functional foods market in the near future. Heat-triggered sedimentation is the major challenge of whey-based beverage industry. To overcome this handicap and protect the nutritional value of whey beverages, nonthermal food processing technologies may well be considered as alternatives to heat treatment. © 2022 Elsevier Inc.eninfo:eu-repo/semantics/closedAccessBeverageFunctionalNonthermal food processingWheyBook Chapter10.1016/B978-0-12-820478-8.00012-21171372-s2.0-85127192298N/A