# Physicochemical, Rheological, and Sensory Properties of Organic Goat’s and Cow’s Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale

## TL;DR

This study examines fermented whey beverages made from cow and goat milk mixed with fruit juices, comparing their properties at lab and technical scales.

## Contribution

The novelty lies in using organic whey from cows and goats with specific fruit juices to create fermented beverages at both lab and technical scales.

## Key findings

- pH levels were similar between lab and technical scale beverages.
- Titratable acidity varied between lab and technical scale production.
- All beverages had low viscosity and positive sensory evaluations.

## Abstract

Fermented beverages are well-known and characterised at many levels. Hence, consumers have increasingly shown interest in this particular category of goods over the past few years. The study presented herein outlines the methodology employed for producing fermented whey beverages, encompassing laboratory and technical-scale settings. These beverages are crafted using sweet and sour organic whey sourced from cows or goats, complemented with organic Kamchatka berry, blackcurrant, or apple juices. In this study, tests were carried out on physicochemical, rheological and sensory aspects of organic goat’s and cow’s fermented whey beverages. Comparing the pH levels of the laboratory-produced beverages to those manufactured on a technical scale revealed striking similarities, whereas variations were observed in titratable acidity between the two settings. Despite this, all fermented beverages exhibited a desirable low viscosity. Furthermore, sensory evaluations yielded positive results across the assessors. Utilising whey—whether from goats or cows—as the base for fermented beverages with enhanced health benefits represents a commendable effort towards repurposing products traditionally considered waste.