# Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review
## 4. Whey-Based Beverages
### Nonfermented Whey-Based Beverages  
A study performed by [PERSON] [37] examined the development of whey beverages using various fruit components. This study involved the production of whey beverages using orange, pear, peach, and apple juices at concentrations of 2%, 4%, and 6%. The study examined the influence of different fruit juice solid concentrations on the organoleptic characteristics of the beverages. An increased fruit juice concentration enhanced the overall acceptance of whey beverages. The beverage with 6% orange juice received favourable reviews for its refreshing quality; however, lower juice concentrations produced unfavourable flavour profiles. The combination of whey and peach juice received the highest overall rating. The addition of orange juice to the whey drinks did not cover the whey flavour, and the whey drinks exhibited a higher sediment content. Similarly, whey drinks flavoured with pear juice had a higher sediment content, which negatively affected the appearance  
Figure 2: Fermented whey-based beverage production process diagram [40]. of the whey beverages. The flavour improved with increasing pear juice content. The whey beverages containing apple juice were distinguished by unacceptable taste, aroma, and appearance. For the production of whey-based beverages, a combination with orange juice is very common. For instance, [PERSON] et al. [41] compared a standard orange beverage with an orange beverage enriched with whey. The data obtained revealed that orange beverages containing whey exhibited higher levels of proteins, glucose, ash content, and vitamin B12. Nonetheless, they showed lower levels of sucrose, fructose, and vitamin C, as well as reduced antioxidant activity. On the other hand, higher addition of whey negatively impacted the organoleptic properties of the beverage. [PERSON] et al. [42] investigated beverages with different proportions of concentrated whey, orange juice (40%, 50%, and 60%), and sugar (7% \(w/v\), 8% \(w/v\), and 9% \(w/v\)). At the same time, the effect of the addition of a preservative (sodium benzoate) on the shelf life of whey-based beverages at room (30 \(\pm\) 2 \({}^{\circ}\)C) and refrigeration (7 \(\pm\) 1 \({}^{\circ}\)C) temperature was investigated. The product with 40% orange juice and 8% sugar added showed the most favourable organoleptic properties. The presence of preservatives prolonged the shelf life of the whey-based drinks. When stored at room temperature, the shelf life of the beverage without preservative was 5 days, and it was 11 days for the beverage with preservative. In contrast, at refrigerated temperature, shelf life was 49 days and 91 days without and with preservatives, respectively. The combination of WPI and whey protein hydrolysate (WPH) with apple juice was investigated by [PERSON] et al. [43]. The findings showed that a decreasing fruit juice content negatively affected the organoleptic properties of beverages containing WPI, whereas no significant differences in taste were observed in beverages containing WPH. Additionally, beverages with a higher pH were rated more favourably. Moreover, [PERSON] et al. [44] examined an unusual combination of whey and acerola juice. Three formulations of whey and acerola juice were developed in the proportions of 50% \(v/v\) whey to 50% \(v/v\) acerola juice, 70% \(v/v\) whey to 30% \(v/v\) acerola juice, and 30% \(v/v\) whey to 70% \(v/v\) acerola juice. Whey-based beverages exhibited favourable organoleptic properties and, thanks to the addition of acerola, acted as an important source of vitamin C. The whey drink with 70% acerola juice contained the most vitamin C, however, it also contained the most sediment. Nevertheless, the higher sediment content did not affect the acceptability of the beverage, therefore, the whey-based beverage with 70% \(v/v\) acerola juice was the best rated. A rather unconventional combination of whey with passion fruit, melon, and Indian gooseberry juices was investigated by [PERSON] and [PERSON] [45].