PREPARATION OF WHEY-BASED BEVERAGES; AN ALTERNATIVE TO SOFT DRINKS

Abstract

The disposal of whey, a byproduct of the cheese-making process, poses significant environmental challenges due to its high Biological Oxygen Demand (BOD) value and stringent regulatory requirements. However, recent efforts have focused on repurposing whey due to its potential applications in various industries. Whey proteins, known for their foaming, emulsification, nutritional, and biological attributes, have gained attention. Whey proteins, with unique nutritional benefits and neutral pH characteristics, are employed in ready-to-drink beverages like sports drinks, smoothies, and meal replacements. Despite their relatively small quantities, whey proteins exhibit high protein efficiency ratio, net protein utilization, and biological value, rivaling egg protein. The composition of whey proteins includes various bioactive compounds with potential health benefits. The exceptional solubility of whey proteins across a wide pH range further enhances their utility. In this study, milk and whey samples were comprehensively analyzed. Milk composition parameters such as lactometer reading, specific gravity, acidity, protein, fat, solid-not-fat percentage, and total solids percentage were measured. Whey samples were assessed for acidity, protein, fat content, as well as the volumes of vinegar and water present. Furthermore, the sensory characteristics of two different flavors, cardamom and vanilla, were evaluated based on color, flavor, taste, and odor. The study's findings underscore the potential of whey proteins for use in various beverages, owing to their unique properties. However, limitations include sample size and representativeness, methodology constraints, external validity, and potential environmental influences. Recommendations include expanding sample diversity, refining methodologies, exploring broader product ranges, considering environmental factors, and conducting longitudinal studies for more robust results. In conclusion, the study contributes to the understanding of whey's applications and underscores the need for further research to address its limitations and promote its sustainable utilization in the beverage industry.