Whey beverages have gained popularity for their nutritional value and potential health benefits, but whey's off-flavor and odor nature pose challenges for product development. However, the acidic and off-flavor nature of unfiltered whey can be a challenge when trying to develop different flavors for whey beverage products. Carbon filtration can be a method for solving this issue in the whey industry when it comes to the development of whey beverage products. This study evaluated the impact of carbon filtration on the flavor and overall quality of whey beverages. A sensory evaluation test was conducted with over 60 participants, who evaluated the taste and aroma of unfiltered and carbon-filtered whey beverage samples, including lactose-hydrolyzed and non-hydrolyzed variants of acid whey and cottage cheese whey permeate. Carbon filtration significantly improved the overall quality of the whey beverages, resulting in a cleaner taste and aroma, and a more appealing appearance. These findings suggest that carbon filtration can be an effective method for significantly improving the appearance and some flavor of whey beverages, which may have implications for the development of new, high-quality whey-based products with prominent flavorings and no off-flavors interfering with the taste.