The aim of the research was to prepare lactose concentrated whey from sweet skim whey and to partially demineralize it. This process was cost-saving, and was highly nutritive, with the increase in highly nutritive products; Nano filtration is a technology that helps us to excrete it. This technology is less toxic to the environment. In Nano, filtration Spiral Wound membranes will be used for the process. The purpose of this research was to prepare the whey lactose concentrate and its future potential processes in the food industry. NF will be established as greater separation efficiency, successfully Concentrating whey liquid into lactose concentrated whey and it reduces the number of processing steps and present a promising choice toward the achievement of a cost-effective process. Experimental skim sweet whey was undergone with compositional analysis before feeding into Nano filtration. The efficiency of NF was checked by Flux values. The desired concentrate was taken from 1000 ml of sweet skim whey with an initial sugar concentration of 6%. We nanofilterate this liquid with an increase in the sugar concentration of 20%. Whey is a byproduct that is left over after the development of curds during the manufacturing process of cheese or casein. It has a flavor similar to salt and appears to be a yellow-greenish liquid. Pakistan is one of the top mango-producing and exporting countries in the world. Its mangoes are known all over the world for their sweet taste, juicy texture, health benefits, and flavor. Two main ingredients like mango and whey were used in this research along with Nano filtration technique to formulate a functional beverage. The developed beverage was stored for one month at refrigeration temperature and further analyzed for pH, titratable acidity, calcium content magnesium content, protein, total soluble solids, microbial analysis including total plate count and yeast mold count. Regarding the results of the treatments pH showed a decreasing trend during 1 month of storage and found high in T0 and low in T3 with values 6.12 and 4.95 respectively. Titratable acidity showed an increasing trend during 1 month of storage. Similarly, total soluble solids were found to be increasing during storage and maximum were observed in T3 with TSS 24.5. likewise, dry matter content was found maximum in T3 (31.29). protein content showed a decreasing trend during storage. Microbial load had increasing trend during storage. Regarding the mineral contents including calcium and magnesium both were found in increasing trend. The data regarding the sensory parameters of mango based whey beverage was found maximum on hedonic scale for T3 with securing 6.99 points at 30th day of storage.

Nano Filtration, Functional Beverage, Mango Pulp, Demineralization