Development of a production technology for functional beverages based on whey enriched with natural juices from plant-based raw materials

Abstract

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 physicochemic