Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review
Mirzakulova A. Sarsembaeva T. Suleimenova Z. Kowalski Ł. Gajdzik B. Wolniak R. Bembenek M.
September 2025Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2025#14Issue 18
Whey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct into a valuable resource. In this narrative review, the authors focus on trends in the utilization of whey for manufacturing functional and nutritional beverages. This publication summarizes the current information on whey composition based on various influencing factors and explores the technological processes currently used in whey-based beverage production and analysis, as well as nutritional profiles and properties of whey-based drinks with functional modifiers. Information about whey processing methods, compositional profiles, and whey-based beverages’ health benefits along with the author-proposed typology of functional drinks are summarized in tables throughout the paper.
beverages , functional drink , processing methods , prospects of use , sustainable development , whey
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Educational Program Group, Transport Engineering, Technology, Standardization, Certification, and Metrology, Institute of Engineering and Food Technologies, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Ave. 62, Astana, 010000, Kazakhstan
Department of Food Technology and Safety, Kazakh National Agrarian Research University (KazNARU), Almaty, 050000, Kazakhstan
Department of Manufacturing Systems, Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, Krakow, 30-059, Poland
Department of Industrial Informatics, Faculty of Materials Engineering, Silesian University of Technology, Gliwice, 44-100, Poland
Department of Economics and Informatics, Faculty of Organization and Management, Silesian University of Technology, Gliwice, 44-100, Poland
Educational Program Group
Department of Food Technology and Safety
Department of Manufacturing Systems
Department of Industrial Informatics
Department of Economics and Informatics
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