Integrated Multivariate Analysis and Desirability-Based Optimization of Milk-Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality.

Foods · 2026 · PMC13206031 · PMID 42195962

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practically significantno p-value reported

The ability to incorporate up to 30% whey without substantial loss of nutritional functionality represents a practically significant finding, consistent with reports that controlled whey incorporation in dairy beverages and functional drinks can enhance mineral density and maintain acceptable physicochemical properties [ 6 , 39 ].

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