INTRODUCTION

A non alcoholic beverage is a beverage that contains no alcohol. Non alcoholic mixed drinks
are often consumed by children, people whose religion restricts alcohol consumption,
recovering alcoholics and anyone wishing to enjoy flavourful drinks without alcohol. They
are often available as alternative bevarages in context where the norm is to drink alcoholic
bevarages. Non alcoholic bevarages contains no more than .5 percent alcohol by volume.
The category includes drinks that traditionally have no traces of alcohol such as soda’s,
juices and sparkling ciders. It also includes drinks that have undergone an alcohol removal
process such as non alcoholic beers and de-alcoholized wines. Non alcoholic beers can
contain a small amount of alcohol, so purchasers of non alcoholic beer in some us states
must be atleast 21.

Some of the non-alcoholic bevarages are described below :

Coffee

Lemonade

Milk

Water

Juices

COFFEE
Coffee is a stimulant beverage prepared from roasted seeds, commonly called coffee beans,
of the coffee plant. Today, coffee is one of the most important beverage world wide. Coffee
is the second most traded physical commodity in the world, ranking second only to
petroleum.

Coffee was first consumed in the ninth century, when it was discovered in the
highlands of Ethopia. Coffee berries , which contain the coffee beans, are produced by
several species of small evergreen bush of the genus coffea. The two most commonly grown
species are coffea canephora and coffea Arabica. These are cultivated in latin America,
southeast asia and Africa. Once ripe, coffee berries are picked, processed, and dried. The
seeds are then roasted, undergoing several physical and chemical changes. They are roasted
to varying degrees, depending on the desired flavor. They are then ground and brewed to
create coffee. Coffee can be prepared and presented in a variety of ways.

CULTIVATION

Map showing areas of coffee cultivation

r:Coffea canephora
m:Coffea canephora and Coffea arabica.
a:Coffea arabica.

PROCESSING OF COFFEE

Coffee berries and their seeds undergo several processes before they become the
familiar roasted coffee. First, coffee berries are picked, generally by hand. Then, they are
sorted by ripeness and colour and the flesh of the berry is removed, usually by machine,
and the seeds—usually called beans—are fermented to remove the slimy layer of
mucilage still present on the bean. When the fermentation is finished, the beans are
washed with large quantities of fresh water to remove the fermentation residue, which
generates massive amounts of highly polluted coffe wastewater. Finally the seeds are
dried, sorted, and labeled as green coffee beans.

The next step in the process is the roasting of the green coffee. Coffee is usually sold in a
roasted state, and all coffee is roasted before it is consumed. It can be sold roasted by
the supplier, or it can be home roasted.The roasting process influences the taste of the
beverage by changing the coffee bean both physically and chemically. The bean
decreases in weight as moisture is lost and increases in volume, causing it to become
less dense. The density of the bean also influences the strength of the coffee and
requirements for packaging. The actual roasting begins when the temperature inside
the bean reaches 200 °C(392 °F), though different varieties of beans differ in moisture
and density and therefore roast at different rates. During roasting, caramelization
occurs as intense heat breaks down starches in the bean, changing them to simple
sugars that begin to brown, changing the color of the bean.Sucrose is rapidly lost during
the roasting process and may disappear entirely in darker roasts. During roasting,
aromatic oils, acids, and caffeine weaken, changing the flavor; at 205 °C (400 °F), other
oils start to develop. One of these oils is caffeol, created at about 200 °C (392 °F), which
is largely responsible for coffee's aroma and flavour.

Depending on the color of the roasted beans as perceived by the human eye, they will be
labeled as light, medium-light, medium, medium-dark, dark, or very dark. A more
accurate method of discerning the degree of roast involves measuring the reflected light
from roasted beans illuminated with a light source in the near infrared spectrum. This
elaborate light meter uses a process known as Spectroscopy to return a number that
consistently indicates the roasted coffee’s relative degree of roast or flavor
development. Such devices are routinely used for quality assurance by coffee roasting
businesses.

Darker roasts are generally smoother, because they have less fiber content and a more
sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a
stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting
times. A small amount of chaff is produced during roasting from the skin left on the bean
after processing. Chaff is usually removed from the beans by air movement, though a
small amount is added to dark roast coffees to soak up oils on the beans. Decaffeination
may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated
when they are still green. Many methods can remove caffeine from coffee, but all involve
either soaking beans in hot water or steaming them, then using a solvent to dissolve
caffeine-containing oils. Decaffeination is often done by processing companies, and the
extracted caffei pharmaceutical industry.

COFFEE AND HEALTH

Coffee consumption has been linked to breast size reductio and taking regular hits of caffeine
reduces the risk of breast cancer. Coffee appears to reduce the risk of Alzheimer's disease,
Parkinson's disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver and gout. It
increases the risk of acid reflux and associated diseases. Some health effects of coffee are due
to its caffeine content, as the benefits are only observed in those who drink caffeinated
coffee, while others appear to be due to other components. For example, the antioxidants in
coffee prevent free radicals from causing cell damage..

Coffee consumption can lead to iron deficiency anemia in mothers and infants. Coffee also
interferes with the absorption of supplemental iron.

LEMONADE

The Lemonade Diet Plan is one of the methods used by obese people to lose weight in a
short period of time. In India, you will find plenty of people who have tried to adopt the
Lemonade Diet to get rid of excess fat. But there are factors that you need to be aware of
before you decide to follow a Lemonade Diet Plan.

BENIFITS OF TAKING A LEMONADE DIET

There are several benefits that you can get if you follow the Lemonade Diet. Some of the
important benefits of the dietary plan have been listed below.

 It detoxifies the body.

 Helps in weight-loss
 Lowers the blood pressure
 It improves your metabolic system
MILK

Milk is an opaque white liquid produced by the mammary glands of female mammals
(including monotremes). It provides the primary source of nutrition for newborn mammals
before they are able to digest other types of food. The early lactation milk is known as
colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many
diseases in the baby. The exact components of raw milk varies by species, but it contains
significant amounts of saturated fat, protein and calcium as well as vitaminC .

HISTORY OF MILK

Animal milk is first known to have been used as human food at the beginning of animal
domestication. Cow milk was first used as human food in the Middle East. Goats and sheep
were domesticated in the Middle East between 9000 and 8000 BC. Goats and sheep are
ruminants: mammals adapted to survive on a diet of dry grass, a food source otherwise
useless to humans, and one that is easily stockpiled. The animals were probably first kept for
meat and hides., but dairying proved to be a more efficient way of turning uncultivated
grasslands into sustenance: the food value of an animal killed for meat can be matched by
perhaps one year's worth of milk from the same animal, which will keep producing milk — in
convenient daily portions — for years.

Milk was first delivered in bottles on January 11, 1878. The day is now remembered as Milk
Day and is celebrated annually.

OTHER ANIMAL SOURCES

In addition to cows, the following animals provide milk used by humans for dairy products:

 Buffalo
 Camels
 Donkeys
 Goats (the nanny)
 Horses (the mare)
 Reindeer
 Sheep (the ewe)
 Water buffalo
 Yaks
In the Western world today, cow milk is produced on an industrial scale. Commercial dairy
farming using automated milking equipment produces the vast majority of milk in
developed countries. Types of cattle such as the Holstein have been specially bred for
increased milk production. 90% of the dairy cows in the United States and 85% in Great
Britain are Holsteins. Other milk cows in the United States include Ayrshire, Brown Swiss,
Guernsey, Jersey, and Milking Shorthorn. The largest producers of dairy products and milk
today are India followed by the United States and China. PASTEURISATION

Pasteurization is used to kill harmful microorganisms by heating the milk for a short time and
then cooling it for storage and transportation. Pasteurized milk is still perishable and must be
stored cold by both suppliers and consumers. Milk may also be further heated to extend its
shelf life through ultra-high temperature treatment (UHT), which allows it to be stored
unrefrigerated, or an even longer lasting sterilization process.

NUTRITION AND HEALTH

 Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and
supplies 72 kcal of energy per 100 grams.
 Cow milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7%
minerals and supplies 66 kcal of energy per 100 grams. See also Nutritional value
further on.

WATER

Water in three states: liquid, solid (ice), and (invisible) vapor in air. Clouds are droplets of
liquid, condensed from water vapor.

Water is a common chemical substance that is essential for the survival of all known forms
of life. In typical usage, water refers only to its liquid form or state, but the substance also
has a solid state, ice, and a gaseous state, water vapor or steam. Water covers 71% of the
Earth's surface. On Earth, it is found mostly in oceans and other large water bodies, with
1.6% of water below ground in aquifers and 0.001% in the air as vapor, clouds (formed of
solid and liquid water particles suspended in air), and precipitation. Saltwater oceans hold
97% of surface water, glaciers and polar ice caps 2.4%, and other land surface water such as
rivers, lakes and ponds 0.6%.

PROPERTIES OF WATER
The major chemical and physical properties of water are:

 Water is a tasteless, odorless liquid at ambient temperature and pressure. The color
of water and ice is, intrinsically, a very light blue hue, although water appears
colorless in small quantities. Ice also appears colorless, and water vapor is essentially
invisible as a gas.

 Water is transparent, and thus aquatic plants can live within the water because
sunlight can reach them.

USES OF WATER

The most important use of water in agriculture is for an irrigation and irrigation is key
component to produce enough food. Irrigation takes up to 90% of water withdrawn in
some developing countries.

For drinkin (for basic sustanence of human life)

As a heat transfer fluid(ice)

Extinguishing fires -Use of water in fire fighting should also take into account the hazards of
a steam explosion, which may occur when water is used on very hot fires in confined spaces,
and of a hydrogen explosion, when substances which react with water, such as certain
metals or hot graphite, decompose the water, producing hydrogen gas.

Used in food processing

Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by

mechanically squeezing or macerating fresh fruits or vegetables without the application of
heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange
tree. Juice may be prepared in the home from fresh fruits and vegetables using variety of
hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but
high pulp fresh orange juice is a popular beverage. Juice may be marketed in concentrate
form, sometimes frozen, requiring the user to add water to reconstitute the liquid back to
its "original state". However, concentrates generally have a noticeably different taste than
their comparable "fresh-squeezed" versions.
form, sometimes frozen, requiring the user to add water to reconstitute the liquid back to
its "original state". However, concentrates generally have a noticeably different taste than
their comparable "fresh-squeezed" versions.

VARIETIES

Popular juices include but are not limited to apple, orange, grapefruit, pineapple, tomato,
passion fruit, mango, carrot, grape, cranberry and pomegranate. Popular blends include
cran-apple (cranberry and apple) and apple and blackcurrant. A demonstration of this trend
is that prepackaged single fruit juices have lost market share to prepackaged fruit juice
combinations. A number of new companies have had considerable success supplying
prepackaged fruit juice permutations on the basis of this transition.

HEALTH BENIFITS

Juices are often consumed for their health benefits. For example, orange juice is rich in
vitamin C, while prune juice is associated with a digestive health benefit. Cranberry juice has
long been known to help prevent or even treat bladder infections, and it is now known that
a substance in cranberries prevents bacteria from binding to the bladder.

HAZARDS

High-fructose corn syrup, an ingredient of many juice cocktails, has also been linked to the
increased incidence of type II diabetes. The high consumption of juice is also linked to
people putting on extra weight, but fruit juice consumption in moderate amounts can help
children and adults meet the daily recommendations for fruit.
CONCLUSION

Beverages are classified into two different categories i.e. alcoholic and non alcoholic. As
seen above it can be noticed that there are diverse kinds of non alcoholic bevarages . the
number is much more as compared to alcoholic bevarages. Non alcoholic bevarages are
proved to be much more nutricious and health wise good. For example milk which is a non
alcoholic beverage is considered to be a rich diet as it provides us with all the proteins ,
nutrients etc which are necessary for our body to sustain. Water which is once again a life
saver is another example. Various bevarages come under this category but a large part of
these drinks are basically consumed to provide energy. These bevarages are thus considered
to be much more important than alcoholic bevarages .