Social, economic, and scientific changes in human society lead to notable transition in life style and nutritional behavior of consumers. Recently, several researches in field of high value added products are presented to the markets in order to enhance consumer’s health an example for those food products is whey based acidic beverage. Due to high nutrition value, good adaptability, and solubility of whey proteins in acidic condition, also referring to environmental problems, research about how to use this by-product in food formulation seems necessary. Some researches have been done on production of whey based fruit drink. In this study effect of whey proteins and Farsi gum concentration, thermal treatment of biopolymer solutions, and method of solutio preparation of protein and gum on physic-chemical and sensory properties of whey proteins beverage were evaluated,. In this study effects of four concentrations of whey protein (3%, 4%, 5%, 7%) ,Farsi gum (0.5%, 0.75%, 1%, 1.5%), thermal treatment of protein and gum solution were evaluated. Moreover the method of mixing of solution compound, premixing and make a separate protein and gum solution and their effect on viscosity, serum separation and sedimentation of product using RSM during 28 days storage in 5°C were examined. In addition, acidity , pH, electrical conductivity, distribution of particle size, and sensory characteristics were studied during storage in some of the sample. Model of 2FI was the best model for determination of viscosity and serum separation. A quadratic equation was suggested for determination of sedimentation rate. Results showed that increasing of protein, gum amount, and thermal treatment led to higher viscosity and lower serum separation. In contrast, in thermal treated solu tions, which are contained 3-5% proteins and 1.5% gum, increasing the amount of proteins led to higher serum separation. Thermal treated solutions led to increase in sedimentation rate. Interaction of whey protein and gum had a notable effect on increase of sedimentation, additionally. The lowest sediment amount was dedicated to solution, which is made with mixture of protein and gum powder and then use of them for make solution. Despite of samples contained 7%, 5%, 3% protein and 1%, 1.5%, and 1.5% gum, respectively, which are showed pseudoplastic behavior, the other samples showed a Newtonian behavior. Results during storage showed that the higher the concentration of gum in sample the higher the sedimentation of solution. Serum separation during storage was increased, that is based on amount of whey and gum. Viscosity in non-thermal treated solutions, which contained 7% proteins and 1.5% gum and were prepared using separate mixture of protein and gum was decreased during storage. Sensory evaluation showed that the highest acceptance based on the taste and general acceptance was dedicated to non-thermal processed solutions contained 3% proteins and 1% gum, which was prepared using separate mixture of protein and gum. Keywords : Beverage, Farsi Gum, Method of solution, RSM Design, Stabilization Thermal processing, Whey Protein.