In the quest to transform agricultural byproducts into valuable resources, researchers have turned their attention to a often-overlooked dairy industry byproduct: whey. A recent study published in *Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering* explores the potential of liquid whey to create a marketable yoghurt beverage, offering a promising solution to the dairy industry’s whey disposal challenge.
Whey, a high-nutrient liquid left over from cheese production, has long been an environmental concern due to its high volume and low utilization rates. However, a team of researchers led by Kiki Fibrianto from Universitas Brawijaya in Indonesia saw an opportunity to turn this liability into an asset. Their study investigated the effects of varying whey-to-milk ratios and different types of stabilizers on the physicochemical and sensory characteristics of whey-based yoghurt beverages.
The research team experimented with three whey-to-milk ratios (50:50, 65:35, and 75:25) and three stabilizers (high methoxyl pectin, carboxymethyl cellulose, and iota carrageenan). They found that the whey-to-milk ratio significantly impacted titratable acidity, total solid content, viscosity, and syneresis (the tendency for liquid to separate from the gel). Meanwhile, the type of stabilizer significantly influenced viscosity and syneresis.
“The combination of a 50:50 whey-to-milk ratio and iota carrageenan produced the best formulation,” said Fibrianto. This formulation not only exhibited desirable physicochemical properties but also received high marks in sensory evaluations, where it was compared against a control (100% milk treatment) and two commercial products.
The study’s findings suggest that whey-based yoghurt beverages could be a viable commercial product, offering a sustainable solution to the dairy industry’s whey disposal problem. By transforming whey into a value-added product, dairy producers could potentially generate additional revenue streams while reducing environmental impact.
Moreover, the research highlights the importance of optimizing whey-to-milk ratios and stabilizer types to achieve desirable product characteristics. This could pave the way for further innovations in whey-based products, contributing to a more circular and sustainable agricultural sector.
As the global demand for sustainable and nutritious food products continues to grow, the development of whey-based yoghurt beverages represents a significant step forward. By harnessing the power of agricultural byproducts, researchers and industry stakeholders can work together to create a more sustainable and profitable future for the dairy sector.