For many years, an acute need has existed for carbonated whey beverage textbook that is suitable for Food Technology / Dairy Technology students with basic concepts. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing, and in other activities related to the food & dairy industry. The original idea in the preparation of this book was to present basic information on the preparation of carbonated whey beverages. The basic principles remain the same, but much additional research carried out in recent years has extended and deepened our knowledge.