The study is about the use of by-products of the food industry that have functional and biological properties such as cheese whey and eggshell in the production of whey beverages. Fermented whey beverage was prepared by blending 1% eggshell, 1% egg yolk, 0.1% CMC and 0.01% vanilla with sweet whey. Bifidobacteriumanimals ssp. LactisBb-12 was used as a probiotic organism. Date syrup (Dibs) was used as a natural sweetener in different levels 10, 12.5 and 15% v/v of the beverage and analyzed for various physicochemical, microbiological properties as well as sensory properties for its overall acceptability during cold storage at 4 ± 1ºC for 21 days.The obtained results indicated that pH values were decreased graduallyduring cold storage while the viscosity was increased. The viability of Bifidobacteriumanimals ssp. Lactis remained high up to 14 days then started to decrease. The study revealed that the fermented whey beverage containing 12.5% dibs showed superiorityin almost all physicochemical, microbialand sensory properties as compared to the other treatments