S. V. Stasyuk1 , O. V. Zinina1, 2, O. P. Neverova2
1 South Ural State University (NRU), Chelyabinsk, Russia
2 Ural State Agrarian University, Ekaterinburg, Russia
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Volume 26 No. 2
Date of paper submission: 16.12.2025, date of review: 17.01.2026, date of acceptance: 22.01.2026.
Published: 02/28/2026
Abstract. Given the problem of cottage cheese whey utilization and the growing demand for functional products, the development of a fermented high-protein beverage based on it with the addition of a plant protein composition is relevant. The scientific novelty of the research lies in the targeted combination of cottage cheese whey with an optimized composition of plant proteins (sunflower, pea, walnut protein, and apricot kernel protein) to correct the amino acid profile and create a balanced product. The purpose of the research is to develop the formulation and technology for a fermented beverage based on cottage cheese whey with a plant protein composition and to evaluate its quality characteristics. Methods. The composition of the protein blends was optimized using mathematical modeling (simplex method) based on indicators of biological value. Fermentation of samples with different protein blend contents (5 %, 10 %, 15 %) was carried out using a probiotic starter culture. Titratable acidity was determined according to GOST 3624-92, microbiological indicators by microscopy, organoleptic characteristics by descriptor analysis according to ISO 13299:2003, and mass fraction of protein by calculation. Results. It was found that the addition of 15 % protein blend and fermentation for 5 hours at a temperature of (40 ± 2) °C are optimal. This regime ensures the achievement of titratable acidity above 90 °T (corresponding to GOST 32923-2014), intensive growth of probiotic microflora, and the formation of a thick, homogeneous consistency. The mass fraction of protein in the finished beverage is ≈ 9.97–10.09 %. The product acquires characteristic organoleptic properties: a sweetish taste with a slight fermented milk nuance, a stable sunflower aroma, and a creamy color. The developed fermented beverage is a scientifically substantiated high-protein product with a balanced amino acid composition, contributing to solving the whey utilization problem and expanding the range of functional foods.
Keywords: cottage cheese whey, fermented beverage, plant proteins, probiotics, amino acid composition, functional food
For citation: Stasyuk S. V., Zinina O. V., Neverova O. P. Development of a fermented drink based on curd whey and plant proteins. Agrarian Bulletin of the Urals. 2026; 26 (02): 340‒352. https://doi.org/10.32417/1997-4868-2026-26-02-340-352 (In Russ.)
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