Cheese whey is the watery part obtained after milk curdling in cheese-making. With up to 9 L obtained for 1 kg of cheese produced, whey constitutes a major by-product of dairy industry. It mostly contains water but also lactose, minerals, vitamins (B6, B1, B12) and high-quality proteins. Despite these obvious nutritional qualities, the sour and salty taste of whey makes it not appealing to the consumer and restricts its direct consumption or use in food. For this reason, whey has long been poorly valorized and mainly used as feedstock for pigs or discarded. Nowadays, valorization rely on whey protein extraction/purification by heavy industrial process to obtain value-added food ingredients. However, these processes are only applicable to some cheese wheys, are energy-consuming and mostly concern large-scale dairy plants leaving small ones out of the system. As part of FAIRCHAIN project, we aimed at developing whey-based drinks, as alternative whey valorization, using microbial fermentation to preserve whey while also improving its native sensory properties. This study explores the ability of Lactic Acid Bacteria (LAB) to ferment and acidify different types of whey and obtain the best aroma profiles for the drinks.