Ultrasonication-based stabilization of sweet and acid whey for protein beverage applications

Overview

This research addresses a critical challenge in the dairy industry: the effective utilization of sweet and acid whey, which are major by-products of cheese and yogurt manufacturing. The study investigates how controlled heat treatments (70–90°C for 30 minutes) combined with ultrasonication can stabilize whey proteins, particularly β-lactoglobulin, for use in protein-rich beverage formulations. By transforming whey from a waste stream into a valuable functional ingredient, this work supports dairy industry sustainability, resource efficiency, and economic viability while creating new opportunities in the food and beverage sector.

Technical specifications

Research focus areas:

• Heat treatment optimization across the 70–90°C range to study β-lactoglobulin denaturation kinetics
• Analysis of protein transition from dimer to monomer form and subsequent unfolding behavior
• Investigation of protein aggregation patterns at elevated temperatures
• Application of ultrasonication to enhance whey stability for beverage applications
• Comparative physicochemical characterization of sweet versus acid whey responses to treatment

Methodology:

• Pilot-scale heat treatment protocols with controlled temperature and duration parameters
• Physicochemical analysis to evaluate protein structure, stability, and functional properties
• Kinetic modeling and comparative studies using statistical software including Matlab, SPSS, and Origin Pro
• Statistical validation to identify optimal processing conditions for target product profiles

Potential applications:

• Protein-enriched beverages and functional drinks
• Dairy-based nutritional products
• Food ingredient formulations requiring stable whey protein fractions

Technology readiness level

The research is currently at the pilot-scale experimental stage, with validation procedures focused on physicochemical characterization and statistical analysis. Future work will extend into ultrasonication studies specifically targeting beverage stability and protein beverage product development. The program is positioned to generate scientifically validated processing protocols that can be scaled for industrial dairy applications.