Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Abstract

Fermented beverage production from whey is an attractive possibility as whey is a rich source of water and nutrients, beneficial for microbial growth. However, rapid microbial spoilage, scaling of processing equipment, flavour defects and instability of the final product make the production process challenging. Therefore, this study reviews the fundamentals of fermented whey beverage production, while giving specific emphasis to fermentation strategies and process modifications (e.g. membrane separation, additive incorporation and nonthermal pasteurisation) that enhance product quality and shelf life. The review also discusses the nutritional potential of the beverage, imparted by probiotic bacteria, macro and micronutrients and their derivatives.

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

“…In particular, it is the content of the above-mentioned substances that makes whey a suitable substrate for the production of value-added foods such as beverages, protein products, hydrolysates, infant formula, or pharmaceuticals and supplements. Up to 50% of the world’s whey production is processed in this way [ 6 , 7 ]. There are many types of whey drinks, for example fermented, alcoholic, carbonated (Rivella-type) or flavoured [ 8 ].…”

“…These include, for example, various milk components, cereals and possibly fruit/vegetable juices. At the same time, the addition of the latter ingredients also increases the nutritional value of the final whey-based beverage [ 5 , 6 , 15 ]. The blackcurrant ( Ribes nigrum ) fruit is characterised by its high content of biologically active substances, being an important source of dietary fibre, vitamin C and polyphenols (anthocyanins, phenolic compounds, flavanols, flavonols and proanthocyanidins).…”

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

“…Furthermore, further use of whey could lead to a sustainable economy since up to 40% of whey is not processed, reducing environmental pollution. Whey is highly digestible and serves as a source of lactose, high-quality complete serum proteins, vitamins, and minerals (especially calcium, magnesium, and phosphorus) [ 11 , 12 , 13 ]. Furthermore, whey can provide the human body with positive effects, including antioxidant activity, antihypertensive, antidiabetic, or antimicrobial properties, and is therefore considered a suitable ingredient for the production of functional foods [ 13 , 14 ].…”

Current Research on Probiotics and Fermented Products

“…These metabolites can enhance the bioavailability of functional components in food and offer numerous health advantages [6][7][8]. Modern technology relies on the selection of specific starter cultures to achieve the optimally expected target, such as improving the flavor, texture, bioavailability, or preventing specific diseases [9][10][11][12][13]. In recent years, an increasing number of studies have revealed the beneficial roles of probiotics and fermented products in human wellness [14][15][16].…”