## 1 Introduction  
Fermented whey beverages frequently contain fruit juices for taste and nutritional benefits and are increasingly drawing attention due to their potential health-promoting effects [1, 2]. Recent studies have also been done to improve the sensory attributes and acceptation of these drinks while it has been shown that consumer perceptions might be significantly improved with some fruit juices additions [3, 4]. Fermentation with probiotic bacteria has not only improved the organoleptic properties of whey but also increased its nutraceutical values, resulting in a highly functional food [5]. This process improves the functional properties of food by enhancing nutrient bioavailability, producing bioactive peptides, and enriching the product with probiotics. These improvements support digestive health and may offer additional health benefits through the production of organic acids and other bioactive compounds. The fermentation of whey beverages significantly enhancestheir functional properties by enriching them with probiotics and bioactive compounds, which support gut health. As noted by [PERSON] et al., lactic fermentation can lead to an increase in beneficial metabolites and improvements in the sensory profile of the product [6]. Additionally, this process reduces undesirable compounds and improves texture, making the products more appealing to consumers, as highlighted by [PERSON] et al. [7]. Why is not only a high-nutrition food but also serves as a medium for cultivating numerous probiotic-fermented products that are significant for good gut health and general well-being. Examples of whey-based products include whey protein concentrates, fermented whey beverages, and whey-based dairy products such as yogurt and kefir. Whey protein concentrates are widely used in sports nutrition and functional foods due to their high protein content and bioactive properties, as highlighted by [PERSON] et al. [8]. Fermented whey beverages, often enriched with probiotics, are recognized for their gut health benefits and functional qualities, as noted by [PERSON] et al. [9]. Additionally, whey-based products such as yogurt and kefir provide nutrient-dense, probiotic-rich options for consumers seeking health-promoting dairy products, as described by [PERSON] et al [10]. These probiotics balance the gut microbiota, which is beneficial for immunity, digestion, and psychological health. Additionally, bioactive peptides and other compounds formed during whey fermentation can express anti-inflammatory, antioxidant, and antimicrobial activities, further elevating the overall potential of the health benefits from whey-based products. Additionally, bioactive peptides such as lactoferrin and \(\beta\)-lactoglobulin, known for their antimicrobial and antioxidant activities, enhance the nutraceutical potential of whey-based products. For instance, lactoferrin and its derivatives, such as lactoferrin, exhibit potent antimicrobial activity by disrupting bacterial membranes and providing immune support [11; 12]. Similarly, \(\beta\)-lactoglobulin is recognized for its antibacterial and hypotensive properties, which further emphasize its role in functional foods [11]. Whey is a liquid by-product from cheese production that increasingly becomes important in view of its environmental impact and potential for the development of functional foods and health products. Whey, derived from goat milk, is a particularly valuable substrate for the growth of specific strains of lactic acid bacteria (LAB), including _Lactobacillus plantarum_, _Lactobacillus acidophilus_, and _Lactobacillus fermentum_. It has been found that these genera of bacteria metabolize complex nutrients in whey, leading to the production of bioactive compounds that may explain their high metabolic and bio-conversion potential [13; 14]. The fermentation of whey beverages with lactic acid bacteria brings additional health benefits. Among other things, these bacteria can help increase good intestinal microbiota and thereby improve digestion and the immune system [15].