## 3 Results and Discussion
### Physicochemical Properties of the Obtained Fermented Whey Beverages  
These beverages are recognized for their distinct physicochemical properties, including high protein content, organic acids, and probiotics, which contribute to their sensory and functional appeal [44]. The addition of fruit juices or plant extracts improves flavor and increases antioxidant content, enriching the beverages' nutritional profile [45]. The formation of bioactive peptides and organic acids during fermentation supports digestive and metabolic health [46], but we have avoided overstated claims to align with scientific responsibility. In its elaboration, the preparation method and production conditions generate an impact on the management of a drink. \begin{table}
\begin{tabular}{c c c} \hline
**Femented Whey Beverages** & **Storage Modulus (G\({}^{\prime}\)) [Pa] \(\pm\) SD** & **Loss Modulus (G\({}^{\prime\prime}\)) [Pa] \(\pm\) SD** \\ \hline SKKr/R & 1.364 f \(\pm\) 0.069 & 4.344 j \(\pm\) 0.078 \\ \hline SSKr/R & 0.772 d \(\pm\) 0.002 & 2.334 fg \(\pm\) 0.002 \\ \hline SSK/R & 4.076 h \(\pm\) 0.006 & 4.924 h \(\pm\) 0.001 \\ \hline SKK/R & 5.619 j \(\pm\) 0.128 & 1.554 e \(\pm\) 0.079 \\ \hline SSKr/DR & 3.568 g \(\pm\) 0.153 & 3.824 h \(\pm\) 0.246 \\ \hline SSK/DR & 0.350 c \(\pm\) 0.004 & 2.438 g \(\pm\) 0.004 \\ \hline SKKr/DR & 4.848 i \(\pm\) 0.025 & 0.127 a \(\pm\) 0.017 \\ \hline SKK/DR & 0.062 a \(\pm\) 0.004 & 4.124 i \(\pm\) 0.005 \\ \hline SSKr/NP & 0.158 b \(\pm\) 0.016 & 0.576 d \(\pm\) 0.032 \\ \hline SKKr/NP & 0.040 a \(\pm\) 0.022 & 0.280 b \(\pm\) 0.024 \\ \hline SSK/NP & 1.089 e \(\pm\) 0.008 & 2.285 f \(\pm\) 0.054 \\ \hline SKK/NP & 0.104 a \(\pm\) 0.017 & 0.436 c \(\pm\) 0.021 \\ \hline \end{tabular}  
* a-j Statistical differences in the various columns are indicated by different letters (\(p<0.05\)); SKKr/R—unpasteurized sour cow whey with sea buckthorn juice; SSKr/R—unpasteurized sweet cow whey with sea buckthorn juice; SKK/R—unpasteurized sour goat whey with sea buckthorn juice; SKK/R—unpasteurized sour cow whey with nosibp juice; SSKr/DR—unpasteurized sweet cow whey with nosibp juice; SSK/DR—unpasteurized sweet cow swap with nosibp juice; SSK/DR—unpasteurized sweet goat whey with nosibp juice; SKK/DR—unpasteurized sweet cow whey; SSK/NP—unpasteurized sweet goat whey; SSK/NP—unpasteurized sweet goat whey; and SKK/NP—unpasteurized sour goat whey.  
\end{table} 
Table 3: Results of the storage (G\({}^{\prime}\)) and loss (G\({}^{\prime\prime}\)) moduli (\(p<0.05\)) measurements of fermented whey beverages with the addition of various fruit juices at laboratory scale. pH Measurement and Determination of Titratable Acidity  
The pH and titratable acidity are the important parameters, which have some necessary impacts on the quality and stability of fermentative beverages. All of these properties are primarily affected by the fermentation process, and the type of whey and organic fruit juice. Table 4 presents the results of pH and titratable acidity for fermented whey beverages. The pH of the fermented beverages were different, according to the whey and fruit juice used. Here, the pH values (between 2.90 and 4.31) represent acidities of beverages. These values satisfy the pH requirement for a dairy fermented drink that is 4.6 or below [41]. Beverages with sour goat whey and rosehip juice (SKK/DR) had the lowest pH value (pH 2.90). The highest pH value has been registered, on the other hand, in the SSK/NP product (4.31), which was comprised of the non-pasteurized sweet goat whey with no addition of any fruit juice (control sample). Such an outcome was expected since sour whey is produced during the making of acid cheeses with an acidic starter culture, while sweet whey is a by-product of rennet cheese-making where no acidification occurs [39; 47; 48]. The higher pH suggests a lower level of acidity, characteristic of sweet whey. This is an increased acidity, which is the characteristic of sour whey and rosehip juice in general.