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Article

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

by
Albina Kaumenova
1,
Dina Dautkanova
2,
Zhanna Dossimova
3,
Zhannur Niyazbekova
3,
Botakoz Seisenbikyzy
3,
Zhulduz Suleimenova
4,
Nurgul Myrzabayeva
5,
Ayazhan Zagypan
5,
Maksat Serikov
6,
Gulmira Kenenbay
2,
Zoltan Kovacs
7,
Flora Vitalis
7,
Assiya Serikbayeva
8 and
Maxat Toishimanov
5,*
1
Scientific and Educational Innovation Center for Technologies and Quality of Food Products, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan
2
Kazakh Scientific Research Institute of Processing and Food Industry, Almaty 050000, Kazakhstan
3
Reference Center for Safety and Quality of Agricultural Products, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan
4
Technology and Food Safety Department, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan
5
Food and Environment Safety Laboratory, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan
6
Kazakh Scientific Research Veterinary Institute LLP, Almaty 050016, Kazakhstan
7
Department of Food Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
8
Department of Zooengineering and Biotechnology, Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan
*
Author to whom correspondence should be addressed.
Foods 2026, 15(10), 1759; https://doi.org/10.3390/foods15101759
Submission received: 7 April 2026 / Revised: 10 May 2026 / Accepted: 12 May 2026 / Published: 15 May 2026
(This article belongs to the Section Dairy)
Versions Notes

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.
Keywords: whey valorization; whey–milk mixtures; amino acid composition; physicochemical properties; multivariate analysis; desirability function whey valorization; whey–milk mixtures; amino acid composition; physicochemical properties; multivariate analysis; desirability function

Share and Cite

MDPI and ACS Style

Kaumenova, A.; Dautkanova, D.; Dossimova, Z.; Niyazbekova, Z.; Seisenbikyzy, B.; Suleimenova, Z.; Myrzabayeva, N.; Zagypan, A.; Serikov, M.; Kenenbay, G.; et al. Integrated Multivariate Analysis and Desirability-Based Optimization of Milk–Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality. Foods 2026, 15, 1759. https://doi.org/10.3390/foods15101759

AMA Style

Kaumenova A, Dautkanova D, Dossimova Z, Niyazbekova Z, Seisenbikyzy B, Suleimenova Z, Myrzabayeva N, Zagypan A, Serikov M, Kenenbay G, et al. Integrated Multivariate Analysis and Desirability-Based Optimization of Milk–Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality. Foods. 2026; 15(10):1759. https://doi.org/10.3390/foods15101759

Chicago/Turabian Style

Kaumenova, Albina, Dina Dautkanova, Zhanna Dossimova, Zhannur Niyazbekova, Botakoz Seisenbikyzy, Zhulduz Suleimenova, Nurgul Myrzabayeva, Ayazhan Zagypan, Maksat Serikov, Gulmira Kenenbay, and et al. 2026. "Integrated Multivariate Analysis and Desirability-Based Optimization of Milk–Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality" Foods 15, no. 10: 1759. https://doi.org/10.3390/foods15101759

APA Style

Kaumenova, A., Dautkanova, D., Dossimova, Z., Niyazbekova, Z., Seisenbikyzy, B., Suleimenova, Z., Myrzabayeva, N., Zagypan, A., Serikov, M., Kenenbay, G., Kovacs, Z., Vitalis, F., Serikbayeva, A., & Toishimanov, M. (2026). Integrated Multivariate Analysis and Desirability-Based Optimization of Milk–Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality. Foods, 15(10), 1759. https://doi.org/10.3390/foods15101759

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