Characterization and properties of whey protein-based beverages

Whey is the most abundant by-product produced during the cheese-making process, and its untreated disposal due to its high BOD can pollute the environment. While whey is rich in Beneficial bacteria (probiotics), minerals (calcium, iron, magnesium, sodium, etc.), high amounts of essential amino acids and proteins with high biological value can have many health-related benefits. The existence of such compounds with high nutritional value, as well as increasing consumer interest in consuming healthy foods, has increased the attention of researchers and producers to use whey in various aspects of food. Therefore, the use of whey in the industry prevents environmental pollution and food waste.
The production of whey-based beverages is one way to use it in the food industry. Whey proteins can play an important role in the production of sustainable beverages because they are excellent emulsifying and stabilizing agents. However, the main problem in the production of these products is astringency, which causes dryness and constriction of the mouth, thus limiting the consumption of these drinks. Therefore, much research is needed to identify strategies to reduce astringency in order to increase the interest and consumption of useful products through whey.