Abstract: In order to make full use of the high value in yak whey, a sheet-like solid beverage with a good taste and texture had been developed. This beverage used the by-product whey that discharged from the production of yak milk sweet cheese, then rotary evaporate the whey rot at 45℃ and freeze-dry it into powder form at-55℃. The sensory weighted total scores were used to determine the optimal process recipe for the beverage tablets, the process includes single factor test, L₉ (3⁴) orthogonal test and Box-Behnken response optimization. The results showed that the amount of whey powder, the amount of aspartame and the amount of disintegrant had significant effect on the sensory weighted score of the beverage tablets (P<0.001). The optimum process parameters were as follows:28.75% whey powder, 43.75% disintegrant, 2.75% aspartame, 8% polyethylene glycol 6000, acid-base ratio of 1.24:1, sensory weighted total score 4.04. The diameter of the product was about 10 mm, the weight was about 0.50 g/tablet, the disintegration time was less than 120 s, the foaming amount was more than 8 mL, the pH of the material solution was 6.42, the color was bright, the fragrance was pleasant, and the taste was fresh. The results can be used as a theoretical basis for guiding the production of whey solid beverages, it provide potential application for the development of functional whey.