Integrated Multivariate Analysis and Desirability-Based Optimization of Milk–Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality
Albina Kaumenova, Dina Dautkanova, Zhanna Dossimova, Zhannur Niyazbekova, Botakoz Seisenbikyzy, Zhulduz Suleimenova, Nurgul Myrzabayeva, Ayazhan Zagypan, Maksat Serikov, Gulmira Kenenbay, Zoltan Kovacs, Flora Vitalis, Assiya Serikbayeva, Maxat Toishimanov · 2026
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Description
Albina Kaumenova and a large team of co-authors published this dairy study in 2026. It tackles a plain waste problem: cheese making leaves behind whey, a thin liquid rich in protein. The team mixed milk and whey in ten set blends, with whey shares from low to high, and checked what each blend held.
They used light-based scans and lab tests to map fat, protein, and amino acids in each mix. A scoring method then weighed food value, balance, and wise use of a by-product in one index. Mid-range blends beat the extremes, and the mix with thirty percent whey scored best of all. The work shows food plants a clear way to pick blend ratios that waste less whey and keep drinks rich in protein.
Catalog record
| CREATOR | Albina Kaumenova, Dina Dautkanova, Zhanna Dossimova, Zhannur Niyazbekova, Botakoz Seisenbikyzy, Zhulduz Suleimenova, Nurgul Myrzabayeva, Ayazhan Zagypan, Maksat Serikov, Gulmira Kenenbay, Zoltan Kovacs, Flora Vitalis, Assiya Serikbayeva, Maxat Toishimanov |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 68 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |