الفهرس 
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Abstract
This work is planned to study the possibility of utilizing unsalted whey in production of carbonated fruit flavored whey beverage. Cows and buffaloes whey samples are acidified to ph 4.6 by direct addition of lactic acid or by the development of lactic starter. Then, these whey samples are boiled for 15 minutes and filtered to separate out the precipitated whey proteins and curd particles. This type of the extract when used with orange or mandarine juice improves the acceptability propErties of the beverage. Moreover, addition of 0.1% na benzoate and c02 to the sweetened flavored whey would improve the bacteriological quality of the resultant beverage .