Résumé:
Whey is a typical case of a waste product that is costly and requires a great deal of environmental energy. Harnessing its value in the production of a drinkable yoghurt represents a promising approach for the dairy sector. This project aims to encourage sustainable development by transforming this by-product into a delicious and economical yoghurt, thanks to its enhanced proteins, vitamins and minerals. The finished product was subjected to physico-chemical and microbiological analyses to ensure its quality, stability, taste and nutritional benefits. The aim of this project is to improve protein yields, which are essential for a high nutritional intake, and to regulate viscosity, which is crucial for a pleasant, drinkable texture. This approach offers a variety of dairy products on the market, while raising the industry's awareness of sustainability and the value of by-products, paving the way for new practices and collaborations.
