The use of acid whey in food formulations is one way to reduce the environmental problems associated with its disposal. In the present study, a new formulation of a drinking dessert was prepared using Lactic cheese whey, milk, xanthan gum at 4 levels (0, 0.1, 0.2 and 0.3%), resistant corn starch at 4 levels (0, 0.5, 1 and 1.5%), cocoa powder and sugar. Samples containing starch and gum had higher viscosity and were completely stable, with no syneresis and sedimentation after a month of storage at 4 oC. Samples containing 0.3% xanthan gum and 1% corn starch were considered as the desired drink based on sensory analysis. Study of the optimal flow behavior indicated that the drinking dessert is a non-Newtonian pseudoplastic fluid, and the Herschel-Bulkily model was the best model to describe the flow behavior. The pH of the synbiotic dessert containing L. GG was almost constant after 7 days of storage at 4 oC, while the pH of samples containing L. paracasei decreased by 0.7. The population of both probiotic bacteria decreased during storage time at 4 oC. The rate of decrease was higher for L. paracasei than L. GG. However, both contained >106 CFU mL−1 , which is necessary for the health benefits of probiotic bacteria.

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