Madhu Goswami,
- Student, Department of Biotechnology, Gautam Buddha University, Greater Noida, Uttar Pradesh, India
Abstract
The dairy industry plays a vital role in global nutrition and the economy, producing a wide range of products that contribute significantly to human health. Among its by-products, whey is generated in large quantities during cheese and paneer production and has traditionally been considered a waste material, posing environmental challenges due to its high biochemical oxygen demand. However, in recent years, whey has gained considerable attention as a valuable resource owing to its rich nutritional composition, including high-quality proteins, lactose, vitamins, and minerals. Whey proteins, such as β-lactoglobulin and α-lactalbumin, are known for their excellent digestibility and bioactive properties, including antioxidant, antimicrobial, and immune-enhancing effects. This has led to the increased utilization of whey in the development of functional dairy beverages aimed at promoting health and wellness. The growing consumer demand for functional foods and beverages, driven by rising health awareness and lifestyle changes, has further accelerated the incorporation of whey into innovative drink formulations. Various technological approaches, including membrane filtration, fermentation, enzymatic modification, and fortification, have been employed to improve the functional, sensory, and shelf-life characteristics of whey-based beverages. The use of stabilizers, flavoring agents, and natural additives has also enhanced product acceptability and marketability. From an industrial perspective, the effective utilization of whey not only reduces environmental pollution but also adds economic value by converting a low-cost by-product into high-value functional products. The global market for whey-based beverages is expanding rapidly, reflecting increasing consumer preference for nutritious and convenient drink options. In the future, advancements in processing technologies and the integration of novel ingredients are expected to further enhance the scope of whey utilization, making it a key component in the sustainable development of the dairy industry.
Keywords: Beverage technology, dairy by-products, functional dairy beverages, nutraceuticals, whey proteins, whey utilization
[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]
Madhu Goswami. Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives. Research and Reviews : Journal of Dairy Science and Technology. 2026; 15(01):18-23.
Madhu Goswami. Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives. Research and Reviews : Journal of Dairy Science and Technology. 2026; 15(01):18-23. Available from: https://journals.stmjournals.com/rrjodst/article=2026/view=243664
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Research and Reviews : Journal of Dairy Science and Technology
| Volume | 15 |
| Issue | 01 |
| Received | 23/03/2026 |
| Accepted | 31/03/2026 |
| Published | 01/04/2026 |
| Publication Time | 9 Days |
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