Evidence map›Paper›PMID 42195962›Full record

ArticleFoods (Basel, Switzerland)2026

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

Albina Kaumenova, Dina Dautkanova, Zhanna Dossimova, Zhannur Niyazbekova, Botakoz Seisenbikyzy, Zhulduz Suleimenova, Nurgul Myrzabayeva, Ayazhan Zagypan, Maksat Serikov, Gulmira Kenenbay and 4 more

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

14 authors.

Albina KaumenovaScientific and Educational Innovation Center for Technologies and Quality of Food Products, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.ORCID 0009-0003-6514-4363
Dina DautkanovaKazakh Scientific Research Institute of Processing and Food Industry, Almaty 050000, Kazakhstan.
Zhanna DossimovaReference Center for Safety and Quality of Agricultural Products, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.
Zhannur NiyazbekovaReference Center for Safety and Quality of Agricultural Products, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.
Botakoz SeisenbikyzyReference Center for Safety and Quality of Agricultural Products, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.ORCID 0009-0008-7651-3992
Zhulduz SuleimenovaTechnology and Food Safety Department, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.ORCID 0000-0002-3996-4777
Nurgul MyrzabayevaFood and Environment Safety Laboratory, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.
Ayazhan ZagypanFood and Environment Safety Laboratory, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.
Maksat SerikovKazakh Scientific Research Veterinary Institute LLP, Almaty 050016, Kazakhstan.ORCID 0000-0003-4145-1775
Gulmira KenenbayKazakh Scientific Research Institute of Processing and Food Industry, Almaty 050000, Kazakhstan.
Zoltan KovacsDepartment of Food Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.ORCID 0000-0003-0641-8830
Flora VitalisDepartment of Food Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.ORCID 0000-0002-4198-2202
Assiya SerikbayevaDepartment of Zooengineering and Biotechnology, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.
Maxat ToishimanovFood and Environment Safety Laboratory, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan.ORCID 0000-0002-6070-4574

Funding

Ministry of Agriculture of the Republic of Kazakhstan BR24892775, Developing technology for deep processing of agricultural raw materials to ensure high-quality, safe food production
6 · The paper itself

Abstract

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey-milk mixtures using integrated multivariate and desirability-based approaches. Ten model systems (M1-M10) were prepared with increasing whey content (7.5-75%), and their composition was analyzed using infrared spectroscopy and high-performance liquid chromatography. Multivariate analysis, including PCA and correlation heatmaps, revealed that protein, casein, TS, SNF, and amino acid fractions (ΣEAA and ΣBCAA) were the primary drivers of compositional variability, whereas lactose and acidity-related parameters contributed to secondary differentiation. Desirability function analysis was applied by integrating nutritional quality, functional balance, and sustainability score into a composite index. The results demonstrated that intermediate formulations achieved a more balanced profile compared with extreme compositions. Among all mixtures, the formulation containing 30% whey (M5) showed the highest overall desirability within the evaluated parameters, reflecting a favorable balance between compositional quality and whey utilization. These findings highlight the potential of integrated analytical approaches for the development of nutritionally optimized and resource-efficient dairy systems.

Indexed as

amino acid compositiondesirability functionmultivariate analysisphysicochemical propertieswhey–milk mixtureswhey valorization

Identifiers

PMID42195962
PMCPMC13206031

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