# Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review
## 4. Whey-Based Beverages
### Fermented Whey-Based Beverages
The beverages were fermented with _Streptococcus thermophilus_, along with the probiotic bacteria _Lactobacillus acidophilus_ and _Bifidobacterium animalis_ subsp. _lactis_. Additionally, the beverages were flavoured with kiwi powder. The use of WPC increased the protein content of the beverages. Furthermore, the type and origin of WPC significantly influenced the quality of the probiotic beverages, as they contained higher levels of free amino acids, including essential and branched-chain amino acids. The beverages also contained a substantial amount of phenolic compounds and exhibited high antioxidant activity. A probiotic whey beverage enriched with spirulina (0.25%, 0.50%, and 0.75% (\(w/w\))) was also studied by [PERSON] et al. [63]. Additionally, the beverages were flavoured with lemon and mint juice. Spirulina (_Arthospira platensis_), a microcalga, is known for its numerous positive effects, such as its use in the prevention and treatment of hypercholesterolemia, cardiovascular diseases, and diabetes. Spirulina possesses a high fibre and protein content and serves as an agent to preserve the textural quality of products by enhancing sensory attributes and improving rheological properties. The probiotic culture used for producing the beverages consisted of _Streptococcus thermophilus_, _Lactobacillus acidophilus_, and _Bifidobacterium_ spp. The probiotic beverages were stored under refrigeration temperature (4 \(\pm\) 1 \({}^{\circ}\)C) for 21 days. During storage, the content of vitamins, minerals, antioxidants, and phenolic compounds in the beverages increased while their probiotic properties were successfully maintained. The use of 0.50% (\(w/w\)) spirulina markedly enhanced the structural properties and sensory value of the final product. [PERSON] et al. [64] developed a probiotic whey beverage flavoured with black mulberry juice (25, 50, and 75%). A drink without black mulberry juice containing 100% whey and a drink containing 100% black mulberry juice were also prepared. Selected physicochemical, microbiological, and sensory properties of fermented whey-based beverages were monitored during 21 days of storage at 4 \(\pm\) 1 \({}^{\circ}\)C. The vitality of the probiotic bacteria _Lacticaseibacillus rhamnus_ and _Bifidobacterium animalis_ ssp. _lactis_ was sustained for 14 days but diminished after 21 days. An increased fruit content enhanced antioxidant activity; nevertheless, both antioxidant activity and phenolic component levels decreased during the experiment. Based on sensory analysis, fermented whey beverages received favourable ratings; however, the drink with 75% black mulberry juice was deemed as the best. The sensory and rheological properties of probiotic whey beverages were studied by [PERSON] et al. [65]. The latter properties can be influenced by the presence of additives, fermentation time, and the amount of whey. In the study, beverages with varying concentrations of whey in the sample (0%, 20%, 35%, 50%, 65%, and 80% \(v/v\)) were prepared, flavoured with 2% \(v/v\) strawberry juice, and fermented with _Lactobacillus acidophilus_. Replacing casein with whey protein increased gel brittleness. In the sensory evaluation, the sample containing 65% \(v/v\) whey was rated the best. The study conducted by [PERSON] et al. [66] investigated a unique combination of probiotic whey beverage and tomato juice. Fermentation was conducted utilising the probiotic microorganisms _Lactobacillus acidophilus_ and _Lactiplanttibacillus plantarum_. Tomato juice was included in quantities of 5%, 10%, and 15%. The physicochemical and organoleptic properties of fermented whey-based beverages were evaluated during 18 h of fermentation. Based on the data obtained, it was found that the beverage with 18% tomato juice showedthe highest antioxidant activity; on the other hand, the whey beverage with 5% tomato juice was the most acceptable in the sensory evaluation. Another method for creating fermented whey beverages involves the utilisation of kefir starter culture [67, 68, 69, 70].