Akademik Məlumat İdarəetmə Sistemi
Eastern-European Journal of Enterprise Technologies, vol.5, no.11, pp.86-93, 2025 (Scopus)
Due to environmental concerns, increasing attention is given to whey as a valuable secondary raw material. Modern research confirms its high nutritional and biological value due to its content of lactose, proteins, and minerals. The object of this study is the production of functional beverages based on whey enriched with natural juices from apples, sea buckthorn, and pears grown in the northern regions of Azerbaijan. The problem to be solved is the creation of a zero-waste processing technology that transforms whey into a functional product with enhanced organoleptic and nutritional properties. The development of such technologies contributes to the rational use of resources and the reduction of negative environmental impacts. In the course of the study, the organoleptic and physicochemical properties of both the control whey sample and the experimental samples with added juices were examined. It was found that the addition of plant-based components enhances the taste, aroma, and appearance of the beverage, while also increasing its nutritional value. The article presents the formulation and technological scheme for producing beverages with improved organoleptic properties and storage stability. Physicochemical analysis confirms that the developed beverages meet GOST R 56543-2015and monitoring changes in acidity, dry matter, and sugars over a 5-day storage period in fridge (0…+6°C) demonstrates satisfactory product stability. Thus, the proposed technology for processing whey into functional beverages not only contributes to the expansion of the range of high value-added products but also addresses environmental issues related to the disposal of dairy waste. All of the above makes it possible to assert the necessity of implementing this technology in industrial production.