الفهرس 
الباب الأول المشروبات الغازيةيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Soft drinks are consumed all over the world in ever-increasing quantities and are of great commercial importance forming the basis of a global industry, of which soft drinks are a major part. To address challenges related to this growing market, companies are creating new flavors in light of consumers’ well-being and health concerns. The energy drink sector has witnessed continuous growth and innovation in the soft drink sector. Special attention is paid to ingredients, including artificial and natural colourings, flavorings and sweeteners that do not contain calories. Innovative packaging and smart packaging materials seem imminent. The consumer’s sense of taste is the perceptual evaluation of different products.
It is considered a standard of quality and is used to evaluate products and the resulting satisfaction guarantee will be essential to future development and commercial efficiency throughout the beverage industry.
Our diet becomes part of our body. It is necessary to see what we eat and drink. It is necessary to shift the lifestyle towards more healthy options. The amount and frequency of soft drink consumption can be reduced in favor of healthy options such as water, milk and natural juices.
The most consumed soft dairy drink in the United States is kefir, which is carbonated by adding kefir grains that contain yeast. Carbonated yeast and other carbonated dairy drinks were not popular or prevalent in the United States. Sensory studies on carbonated dairy products and beverages have been mixed, examining aspects such as the effect of carbonation on sweetness, acidity, bitterness, and other product attributes. Further studies on how carbonation affects the sensory attributes of soft dairy drinks are still sorely needed. Other studies on soft dairy drinks have shown that carbonation can significantly increase shelf life, and that carbonation does not affect the levels of probiotics in yogurt.
Soft dairy drinks are facing challenges in becoming popular due to a lack of adequate research on these beverages, and there is a current decline in the popularity and consumption of dairy products in the United States. However, there are many opportunities to study and popularize carbonated yoghurt drinks, and even non-carbonated yoghurt drinks. In general, soft dairy drinks are a small category that deserves more attention and academic research to study their attributes, advantages, and disadvantages.