Pataki, Matthew2023-09-202023-09-202023https://hdl.handle.net/1813/113464The goal of this project was to determine if upcycled cottage cheese whey could serve as a base for a value driven sports beverage. Cottage cheese whey was chosen for its richness in electrolytes and neutral flavor, and filtration was utilized to remove impurities and dairy nodes. The resulting filtered base was further formulated with enzymes, carbohydrates, amino acids, and non-nutritive sweeteners to optimize glycogen replenishment, maximize digestibility, and prevent the breakdown of muscle tissue following strenuous bouts of exercise. Finally, an acceptance sensory test was conducted on the three different flavors to determine the overall liking of the product as well as potential avenues for improvement. The results of the sensory study reveal a promising potential in transforming cottage cheese acid whey into a sports drink, serving as a viable approach to repurposing this residual dairy industry waste.dissertation or thesis