Dairy industry has developed a large scale of new, nutritionally improved products which have achieved a very good success on the market. Therefore traditional dairy products as we have known them for ages are evolving into the new generation of dairy products with different characteristics and better health and nutritional properties. Whey is a byproduct that cannot be discharged to surface water or land applied due to the COD and BOD that are an environmental hazard to agriculture and aquatic wildlife. Whey is the liquid portion of milk and consists of lactose, protein, ionic content and fat. The milk is coagulated with enzymes or an acid to curdle the milk to separate the whey and milk solids. Whey can be further identified as sweet whey for processes that use an enzyme such as cheese making and acid whey for process that use an acidic source for curdling such as yogurt and cottage cheese making. It is a source of protein and lactose and is commonly used as animal feed, food additives, and nutritional supplements. Water soluble vitamins present in the milk also pass into the whey, but their amounts are very variable and highly dependent on the storage conditions of whey. Recommended daily intakes of most essential aminoacids can be satisfied by consumption of 1.5 liters of whey or 0.5 liters of milk. Whey beverages are suitable for wide range of consumers - from children to the oldest ones. They have very high nutrient value and good therapeutic characteristics. Nonalcoholic whey beverages include wide range of products obtained by mixing native sweet, diluted or acid whey with different additives like tropical fruits (but also other fruits like apples, pears, strawberries or cranberries), crops and their products (mainly bran), isolates of vegetable proteins, CO2, chocolate, cocoa, vanilla extracts and other aromatizing agents.