Whey valorization in beer production: a functional and nutritional approach

Abstract

This study explores the potential of enriching beer with protein by incorporating sweet whey, a by-product of the dairy industry, into the brewing process. With Romania’s high beer consumption, this approach aligns with current consumer preferences for functional and nutritionally enhanced beverages. Sweet whey was added to beer wort at 10%, 15%, and 20% concentrations before fermentation. Four samples were analyzed for their physicochemical properties on the day of preparation and after seven days of fermentation at 18 °C. Parameters such as alcohol content, extract, density, Brix, cryoscopy point, and protein content were assessed. Results showed a positive correlation between whey concentration and fizico-chemical analyses. The findings highlight whey’s valorization potential in brewing