Development and Nutritional Evaluation of a Flavoured Probiotic Whey-Based Beverage from Goat Milk

This study aimed to develop a nutritious, ready-to-drink whey-based beverage using goat milk, addressing the growing consumer demand in Malaysia due to its cultural significance and nutritional benefits. The formulation incorporated varying concentrations (0%, 2%, 4%, 6%, and 8%) of Lactobacillus acidophilus to enhance probiotic functionality while maintaining favorable sensory and nutritional properties. Physicochemical parameters including pH, moisture, protein, ash, fat, carbohydrate, and caloric value were assessed to evaluate nutritional composition. Results showed significant variation across formulations. Compared to the control, the cultured whey formulations had significantly lower moisture content and higher protein, carbohydrate, and energy levels (p < 0.001). Differences in ash and fat content were not statistically significant (p > 0.05). The pH values of both plain goat whey (Control) and cultured goat whey ranged from 4.3 to 4.5. Sensory evaluation involving 21 panelists indicated favorable responses in flavor, aroma, and texture, especially for the formulation containing 8% L. acidophilus, which received the highest overall acceptance. These findings support the feasibility of producing a palatable, probiotic-rich beverage from locally sourced goat milk whey. The final product offers a lactose friendly and culturally appropriate alternative to imported whey protein drinks, with potential nutritional benefits for health-conscious consumers, athletes, and individuals with lactose intolerance. The study contributes to sustainable dairy innovation in Malaysia and demonstrates the potential of goat milk whey as a value-added ingredient in functional beverages.