Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales.

Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scales of controlled fermentation of whey beverages containing sweet or sour organic cow or goat whey, with the addition of organic fruit juices (apple, blackcurrant, or Kamchatka berry juice), are described.