Dairy beverages formulated with cheese whey have gained prominence in the global dairy market because they are produced by using simple technologies and are widely accepted by consumers of different age groups (Kresic, Herceg, Lelas, & Jambrak, 2010).
These products have an interesting nutritional value because of their protein content and are an important alternative for reusing whey generated during cheese production, which is a large source of environmental pollution when improperly disposed