WHEY BEVERAGES

-Whey Valorization: Developing Functional

Beverages from Acid and Sweet Whey Streams -
Abstract:

This research explored the development of whey beverages using both acid
whey and sweet whey, investigating the impact of whey type on beverage pH
and acidity. Whey, a liquid by-product of cheese production, represents a
valuable source of protein, lactose, vitamins, and minerals. Traditionally
considered waste, whey presents an opportunity for sustainable food
production and waste minimization. This project aimed to create palatable
and functional whey beverages while minimizing environmental impact. The
report details the work done, including an introduction to FSSAI
considerations for whey beverages in India, a detailed analysis of raw
material characteristics (acid vs. sweet whey), and the defined objectives of
the research.

Following this, a comprehensive literature review explores existing research

on whey beverages, with a specific focus on the influence of whey type on
beverage properties, particularly pH and acidity. The methodology section
details the materials and methods employed, outlining the chosen whey
sources, pre-treatment methods, beverage formulation strategies based on
whey type, processing techniques, and analysis methods for pH and acidity
determination.

The results and discussion chapter, to be filled after experimentation, will

present the findings on pH, titratable acidity, and sensory evaluation of the
developed whey beverages. The final section will offer a comprehensive
conclusion regarding the feasibility and potential of whey beverages
produced from both acid and sweet whey, addressing the impact of whey type
on beverage properties (pH and acidity) and outlining avenues for future
research and development.
Introduction
Whey: A Sustainable Beverage Source
Whey, a liquid by-product of cheese production, holds immense potential as a
sustainable and nutritious source for beverage development. Understanding
its origin and the environmental concerns surrounding its disposal is crucial
for appreciating whey's growing importance in the dairy industry.

Origin and Types of Whey:

Cheesemaking utilizes two primary methods for milk coagulation: acid and
rennet coagulation. Each process yields a distinct whey stream with unique
characteristics.
Acid Coagulation: This method relies on the addition of acidic cultures (e.g.,
lactic acid bacteria) to milk, causing casein proteins to clump and separate
from the liquid whey. This process typically results in acid whey. Acid whey
has a lower pH (typically around 4.6) due to the presence of lactic acid
produced by the cultures.
Rennet Coagulation: This method employs rennet, an enzyme that
specifically cleaves a specific protein in milk (kappa-casein), leading to
casein micelle aggregation and whey separation. This process generally yields
sweet whey, with a near-neutral pH (around 6.7) due to minimal acidification.
The current world production of whey is estimated at about 165 million tones.
In India, nearly 5 million tones whey is produced of which channa and paneer
whey contribute around 80 per cent of total whey and majority of it is
disposed as a waste.
FSSAI Standards for Whey:
While the Food Safety and Standards Authority of India (FSSAI) may not
have a specific standard dedicated solely to whey beverages, adhering to
existing FSSAI regulations remains crucial.
Applicable FSSAI Regulations:
Even without a dedicated standard, other FSSAI regulations play a role:
General Standards for Milk and Milk Products (Chapter 2, Sub-regulation
2.1.1): These guidelines apply to whey beverages as they are derived from
milk. They address aspects like:
Heat Treatment Requirements: Whey beverages likely require
pasteurization or an equivalent treatment to ensure microbial safety.
Use of Dairy Terminology: FSSAI regulates the use of dairy terms like
"milk" or "whey" in product labeling.
(g) “Pasteurization, Pasteurized and similar terms” means a microbicidal
heat treatment aimed at reducing the number of any pathogenic micro-
organisms in milk and liquid milk products, if present, to a level at which
they do not constitute a significant health hazard. Pasteurization conditions
shall be designed to effectively destroy the organisms Mycobacterium
tuberculosis and Coxiella burnetii.
(h) “Recombined milk or milk product” means a product resulting from the
combination of milk fat and milk-solids-non-fat in their preserved forms with
or without the addition of potable water to achieve similar end product
characteristics and appropriate milk product composition as per the Standard
for that product and in the case of recombined milk, the source of milk-solids-
non-fat shall be dried or concentrated milks only;
2.3.10: Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve
Fruit Beverages appropriate water-to-solids ratio to achieve similar end
product characteristics and appropriate milk product composition as per the
standards for that product;

The product shall meet the following requirements:

(i) Total Soluble solid (m/m) Not less than 10.0 percent
(ii) Fruit juice content (m/m)
(a) Lime/Lemon ready to serve beverage Not less than 5.0 percent
(b) All other beverage/drink Not less than 10.0 percent
Raw Material Characteristics:
This section provides a detailed breakdown of the specific characteristics of
raw materials used in each jelly variation.
1. pH Levels:
Acid Whey (Lower pH):
Produced through acid coagulation, where cultures like lactic acid bacteria
ferment lactose into lactic acid.
This acidification process lowers the pH of whey, typically reaching a range
of 4.0 to 4.6.
Sweet Whey (Near-Neutral pH):
Derived from rennet coagulation, where rennet enzyme cleaves kappa-casein,
leading to casein micelle aggregation and whey separation. Minimal
acidification occurs, resulting in a near-neutral pH of around 6.7.
2. Protein Content and Types:
Both acid and sweet whey contain a complex protein profile, with β-
lactoglobulin and α-lactalbumin being the predominant whey protein
fractions. However, processing variations might influence:
Protein content: Acid whey may have a slightly lower protein content due to
protein denaturation from the acidic environment.
Protein functionality: Heat treatment during cheesemaking can impact
protein functionality. Acid whey proteins might exhibit altered solubility or
gelling properties compared to sweet whey proteins.
3. Grape Juice:
Type: Sweet, tart, or a combination depending on the grape variety.
Color: Varies from light yellow/green to deep red/purple depending on the
grape variety.
Flavor: Sweet and acidic due to the presence of sugars (fructose and glucose)
and organic acids (tartaric and malic acid).
pH: Typically in the range of 3.2
TSS: 18.3°Brix
Overall Production Figures:
The global whey protein market size was valued at USD 5.33 billion in 2021
and is estimated to grow at a compound annual growth rate (CAGR) of
10.48% from 2022 to 2030. The demand for whey protein is rising as
awareness about healthy lifestyles increases. Fitness and sports clubs
frequently recommend protein supplements, which is drawing customers’
attention to whey protein. In addition, whey protein is used in the food
industry in baked goods, dairy products, beverages, cereals, chocolates, and
baby foods due to its antihypertensive and antibacterial properties. As a
result, the global sales of whey protein are anticipated to increase.
India Whey Protein Market Analysis
The India whey protein market size is expected to grow from USD 91.78
million in 2023 to USD 120.29 million by 2028, at a CAGR of 5.56% during
the forecast period (2023-2028).
India is one of the fastest developing nations globally. The food sector in the
country has grown threefold during the past decade and is expected to follow
the same trend over the next ten years. Functional food and beverages have
gained immense popularity among the health-conscious Indian population.
This trend in the country is one of the major drivers for the market's growth
as whey protein is one such ingredient that is widely used in most functional
products like healthy snack foods and ready-to-eat meals, among others. In
particular, the whey protein market in India is majorly driven by factors like
rising demand for dairy ingredients, consumer awareness towards a healthy
diet, rising trend of the health club and fitness centers, an increasing
percentage of older age people across the country, and keen interest of
youngsters towards sports and nutrition.
These factors are attracting manufacturers to launch products with different
blends and increased whey protein content which is necessarily raising the
need for whey protein ingredients. For instance, in February 2023, Fast&Up
 launched India's 1st clinically tested blend of plant and whey protein called
Fast&Up Fusion Tech Protein. Such expanding applications of whey
protein are increasing the market demand. Source:
[Link]
market

Aim and Objectives:

This research aims to develop palatable and functional whey beverages by
utilizing both acid whey and sweet whey streams as a base. This project seeks
to contribute to whey valorization efforts within the dairy industry by creating
valuable food products from by-products.
Specific and Measurable Objectives:
1. Initial Characterization of Whey Streams:
Determine the initial pH of both acid whey and sweet whey using a calibrated
pH meter following standardized protocols.
Measure the titratable acidity of both whey types using a standard titration
method with sodium hydroxide (NaOH) and a suitable indicator to express
results as milliequivalents of lactic acid per liter (meq/L).
2. Whey Beverage Formulation Development:
Develop whey beverage formulations for both acid whey and sweet whey,
targeting a specific protein content based on desired nutritional profile and
functionality.
3. Evaluation of Processing Impact:
Measuring the final pH and titratable acidity of the developed whey beverages
after processing techniques like pasteurization are applied.
4. Impact of Whey Type:
Comparing the final pH and titratable acidity of whey beverages made with acid
whey vs. sweet whey to assess the influence of initial whey characteristics on
these parameters.
Through these objectives, this research will evaluate the feasibility of
utilizing both acid and sweet whey streams for creating palatable whey
beverages, while investigating the influence of whey type on final product
characteristics and consumer acceptance.
Literature Review:
Whey Beverages: Composition and Processing
Processing Techniques and pH/Acidity:
Recent advancements in whey beverage development go beyond simply
utilizing whey as a base. Processing techniques play a crucial role in
influencing the final product's characteristics, including pH and acidity, which
indirectly impact texture and mouthfeel.

Heat Treatment: Pasteurization or sterilization are essential for ensuring

whey beverage safety. However, high-temperature treatments, like
sterilization, can denature whey proteins, impacting their functionality. This
can lead to reduced viscosity and a thinner mouthfeel in the final beverage.

Membrane Filtration Techniques: Techniques like ultrafiltration or

diafiltration offer opportunities to modify lactose content and sweetness
levels. Ultrafiltration allows selective concentration of whey components,
including proteins and lactose. Diafiltration further removes lactose using a
washing process, resulting in a low-lactose whey suitable for lactose-
intolerant consumers. These techniques can influence the final beverage's
sweetness profile without relying solely on added sugars.
Strategies for Modifying Whey Beverage Functionality:

Whey beverages can be enhanced by incorporating various functional

ingredients:
Stabilizers: These ingredients, like hydrocolloids (gums, starches), help
prevent phase separation and ensure a uniform texture throughout the
beverage's shelf life.
Emulsifiers: By improving the distribution of fats and oils within the
beverage, emulsifiers contribute to a smooth and creamy mouthfeel.

Thickeners: Ingredients like xanthan gum or carrageenan can increase the

viscosity of whey beverages, creating a thicker and more satisfying
mouthfeel.

Sweeteners and Consumer Preferences:

Sweeteners play a vital role in consumer acceptance of whey beverages.

Recent research explores using natural sweeteners like stevia or monk fruit
extract to achieve desired sweetness levels while catering to consumer
preferences for reduced sugar intake. Additionally, blends of natural and
artificial sweeteners can offer a balanced approach to sweetness and calorie
control.

Influence of Whey Type on Beverage Properties

Final Beverage pH and Acidity:

The initial pH difference between acid whey (lower pH) and sweet whey
(near-neutral pH) influences the final beverage's pH and titratable acidity.
By exploring existing research on processing techniques and how whey type
influences sensory perception, developers can create whey beverages with
optimal functionality and consumer acceptance from both acid and sweet
whey streams.
 Here are some relevant patents:

1. US Patent No. 10,884,222 (B2): Whey Beverage Composition and

Method of Making Thereof (Inventor: David Julian): This patent describes a
whey beverage composition with a low lactose content and a method for its
production. The method utilizes ultrafiltration and lactase treatment of whey
to achieve lactose reduction while maintaining protein content and
functionality. This patent is relevant if you plan to incorporate lactose
reduction strategies in your whey beverage formulations.

2. US Patent Application No. 20200323122 (A1): Whey Beverage with

Enhanced Protein Content and Method for Preparing Same (Inventors: Jin et
al.): This patent application details a method for creating a whey beverage
with a higher protein content. The method involves concentrating whey
proteins through diafiltration and subsequent dilution with water or other
ingredients. This patent offers insights if you're aiming for whey beverages
with a more pronounced protein profile.

3. US Patent No. 8,691,238 (B2): Acid Whey Beverage and Method of

Making Same (Inventors: Chandrasekaran et al.): This patent focuses on an
acid whey beverage formulation with improved stability and taste. It utilizes
specific heat treatment conditions, stabilizers, and buffering agents to address
potential challenges associated with using acid whey. This patent provides
valuable information for formulating palatable beverages specifically from
acid whey streams.

Research Papers:

1. Whey-based beverages-a new generation of diary products:

[Link]
hey-based_beverages
This paper provides a broad overview of whey beverages, including
production methods using various whey types (sweet, acid, deproteinized)
and discusses the addition of different ingredients like fruits and flavors.

2. ABSTRACT DEVELOPMENT OF A BEVERAGE FROM WHEY:

[Link]
This paper focuses on the development of a whey beverage using acid whey
and orange juice. It highlights the potential for using acid whey in beverage
formulations and explores strategies to address flavor aspects.
3. Antioxidant Potential of the Sweet Whey-Based Beverage Colada after
the Digestive Process and Relationships with the Lipid and Protein
Fractions: [Link]
This research explores the potential health benefits of whey beverages,
particularly the antioxidant properties of sweet whey-based beverages. It
emphasizes the nutritional value that whey can contribute to beverages.
4. DT-7: Lesson 24. WHEY BEVERAGES:
[Link]
This resource provides a basic overview of whey beverages, including
different whey types used for production and various additives that can be
incorporated to enhance functionality and flavor.

5. Whey processing: Fermented products and beverages from whey:

[Link]

This paper discusses processing techniques relevant to whey beverages,

including heat treatments and their impact on whey protein functionality. It
also touches upon the use of techniques like ultrafiltration for lactose content
modification.
Materials and Methods
Whey Source
Whey Source:

Acid Whey: 390g of whey is taken from 500 ml of milk curdled by Vinegar.
The whey will be stored frozen at -18°C upon arrival to minimize microbial
growth and preserve quality.
Sweet Whey: 391g of whey is taken from 500 ml of milk curdled by Rennet.
The sweet whey will also be stored frozen at -18°C upon arrival.
Pre-Treatment:
Both acid whey and sweet whey will undergo the following pre-treatment
steps:
Clarification: The whey will be passed through a centrifugal clarifier to
remove any residual casein particles or milk fat globules that might affect
beverage stability and appearance.

Filtration: The clarified whey will be further filtered using a microfiltration

membrane with a pore size suitable for removing bacteria while allowing
whey proteins and lactose to pass through. This step enhances
microbiological safety without compromising the desired whey components.

Beverage Formulation
Formulation Strategies:
Targeted Protein Content: We will target a protein content of 8% (w/v) in
both acid whey and sweet whey beverages. This level offers a good balance
between protein functionality, desired nutritional contribution, and mouthfeel.
Sweeteners:
Natural Sweeteners: Sugar

Additional Ingredients:
Stabilizers: Hydrocolloids like xanthan gum will be incorporated to maintain
beverage stability and prevent phase separation during storage. The stabilizer
level might be adjusted based on the viscosity and mouthfeel characteristics
observed during sensory evaluation for each whey beverage type.
Thickeners: Depending on the desired mouthfeel, a thickening agent like
guar gum might be used in small quantities. The need for thickeners will be
determined during sensory evaluation.
Flavorings: Natural fruit flavors (e.g., berries, mango) will be used to
enhance the palatability of the whey beverages. The specific flavor chosen
might be adjusted based on the sensory evaluation of the base whey (acid vs.
sweet) to achieve a complementary taste profile.

“The Final Formulation Used here is similar to that of an RTS

Preparation.”
Equipment:
Balance for accurate weighing of ingredients
Saucepan(s) for heating and dissolving ingredients
Thermometer for monitoring temperature
Cooling apparatus -Refrigerator
Procedure:
1. Wash the Grapes and Blanch them for 5 minutes.
2. Pulp it using a fruit mill.
3. Weigh the whey extract and note the initial degree brix of the pulp and
whey.
4. Filter the pulp using a muslin cloth.
5. Prepare the sugar syrup of 18°brix.(Where the water is re-constituted with
the whey obtained-Sweet or Acid)
6. Filter through a muslin cloth.
7. Immediately add the fruit pulp.
8. Adjust the brix to 15-16.
9. Bottle and cork.
Outcome:

ACID-WHEY BEVERAGE

SWEET-WHEY BEVERAGE
Flowchart:
Data Analysis:

Whey Sugar Grape Juice Final

Type (ml) (g) (ml) Brix pH

Acid
Whey 390 60 50 18 5.1

Sweet
Whey 391 59 50 16 6.7

By these we have observed significant difference in the ph . Thereby we

conclude that by changing the type of whey characteristic change can be
observed in the product obtained.
Results:

Inferences from the Acid-Whey:

Based on the data, the acid whey beverage achieved a higher Brix (18)
compared to sweet whey (16), indicating a greater sugar content despite using
slightly less sugar (60g vs 59g). The lower pH (5.1) of the acid whey
beverage suggests it has a tangier taste due to higher acidity.

Inferences from the Sweet-Whey:

Sweet whey beverage (16 °Brix, pH 6.7) likely has a slightly lower sugar
content and is less acidic compared to the acid whey beverage (18 °Brix, pH
5.1). This suggests a potentially sweeter and milder taste profile for the sweet
whey drink.

Discussion:

This project explored the feasibility of creating ready-to-serve (RTS)

beverages from both acid and sweet whey streams. While the whey volume
and grape juice content remained consistent, the sugar level differed slightly
(60g vs 59g) between the two variations. The final product displayed
interesting contrasts:

 Brix: The acid whey beverage achieved a higher Brix value (18) compared
to the sweet whey version (16). Brix indicates sugar content, suggesting
the acid whey drink might be slightly sweeter.

 pH: Conversely, the acid whey beverage had a lower pH (5.1) compared to
the sweet whey (6.7). This indicates the acid whey drink was more acidic,
potentially impacting taste.
These findings suggest the initial sugar content of the whey (acid vs sweet)
plays a role in the final sweetness and acidity of the RTS beverage. Further
investigation could explore:

 Sugar Optimization: Experimenting with different sugar levels in both

whey types to achieve a desired sweetness-acidity balance.

 Flavor Variation: Incorporating different fruit juices or flavorings to

create a wider variety of beverage options.

This project demonstrates the potential of upcycling whey byproducts into

flavorful and potentially nutritious beverages.

Limitations and Future Research:

This project offers promising results for whey upcycling, but some limitations
warrant further research:

 Limited Scope: The experiment used a single sugar level for each whey
type. Future studies should explore a wider sugar range to optimize
sweetness and acidity in both beverages.

 Sensory Analysis: Brix and pH provide objective measures, but sensory

evaluation is crucial. Formal taste tests would reveal consumer preferences
regarding sweetness, acidity, and overall flavor profile.

 Whey Variability: Whey composition can vary depending on cheese

production methods. Future research should explore how whey source
impacts final beverage characteristics.

 Preservation: The shelf life and stability of these RTS beverages remain
unknown. Investigating appropriate preservation techniques (e.g.,
pasteurization, additives) is crucial for commercial viability.

By addressing these limitations, future research can refine this process and
create high-quality, shelf-stable beverages utilizing underutilized whey
streams.
Conclusion

This project successfully demonstrated the potential of creating ready-to-

serve beverages from both acid and sweet whey. The final products displayed
distinct characteristics, with acid whey reaching a higher Brix (potentially
sweeter) but exhibiting lower pH (more acidic) compared to sweet whey.
These initial findings suggest the initial sugar content of the whey plays a role
in the final beverage profile.

Although promising, some limitations exist. Future research should explore

optimizing sugar levels, conducting sensory analysis, evaluating the impact of
whey source variation, and investigating preservation techniques for
commercial viability. By addressing these limitations, this project lays the
groundwork for further development of high-quality, shelf-stable beverages
utilizing underutilized whey streams, promoting sustainability within the food
industry.
References:

 1)Development of whey-based beverages

Djurić, M., Carić, M., Milanović, S., Tekić, M., & Panić, M.2004
Development of whey-based beverages[Link]

 2)Formulation of whey-sweet orange based ready-to-serve fruit

beverage Kumar, P. A., & Bangaraiah, P. (2014).
Formulation of whey-sweet orange based ready-to-serve fruit beverage
[Link]

 3)Development of protein fortified mango based ready-to-serve

beverage Yadav, D. N., Vishwakarma, R. K., Borad, S., Bansal, S.,
Jaiswal, A. K., & Sharma, [Link] of protein-fortified
mango- based ready-to-serve beverage
[Link]

 AI-For extra Innovation