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Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review

Assiya Mirzakulova1, Tolkyn Sarsembaeva1, Zhulduz Suleimenova2

  • 1Educational Program Group, Transport Engineering, Technology, Standardization, Certification, and Metrology, Institute of Engineering and Food Technologies, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Ave. 62, Astana 010000, Kazakhstan.

Foods (Basel, Switzerland)
|September 27, 2025
PubMed

Keywords:
beveragesfunctional drinkprocessing methodsprospects of usesustainable developmentwhey

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