Sustainable innovations in Kurut drink production through replacing water with dairy whey to improve nutritional quality

This study investigates a sustainable innovation in traditional Kurut drink production, providing insights into integrating environmental and nutritional strategies into the dairy industry. The objective was to conserve drinking water, valorize dairy whey and its permeate, and enhance the nutritional properties of the final product. Kurut, sourced from a manufacturing plant in Kyrgyzstan, was processed using methods replicating factory production with various liquid mediums. Physicochemical and sensory properties of water-based Kurut were compared with samples made using acid whey, sweet whey, and their permeates. Results showed that acid whey and its permeates improved consumer preference over water-based Kurut, offering a sustainable method to reduce waste and enhance product value. Whey incorporation enriched the amino acid profile, boosting essential nutrients. Although slightly less preferred, sweet whey-based Kurut contained higher mono- and polyunsaturated fatty acids, appealing to heart-health-focused markets. This innovation reinvents a traditional drink, restoring its milk-derived nutritional value and providing a viable pathway for the dairy industry to create sustainable, nutritious, and health-oriented products. The findings demonstrate how traditional practices can integrate modern sustainability and nutritional strategies to address environmental and consumer needs. • Replacing water with whey improves Kurut's nutrition and sustainability. • Acid whey Kurut reduces waste and enhances consumer preference sustainably. • Sweet whey Kurut provides heart-health benefits with unsaturated fatty acids.