Whey protein comes from the liquid by-product of cheese production made from cow's milk. During the cheesemaking process, enzymes are added to milk, causing it to separate into curds (used for cheese) and whey (the liquid part). This liquid whey contains water-soluble proteins that are then processed, concentrated, and dried to produce whey protein powder used as a dietary supplement and food ingredient.
Origin of Whey Protein
- Whey is derived from cow milk as a by-product during cheese production.
- The milk coagulates through the addition of enzymes or acid, separating curds and whey.
- The whey contains proteins like β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulins.
Processing Into Protein Powder
- The liquid whey is pasteurized and then undergoes membrane filtration or ion exchange to concentrate the protein.
- These processes remove fats, lactose, and other non-protein components.
- The final product is powdered whey protein used in supplements, drinks, and foods.
Nutritional Aspect
- Whey protein is a high-quality, complete protein with all essential amino acids.
- It is quickly digested and widely used for muscle building and health purposes.
Thus, whey protein essentially comes from the liquid left after milk is curdled and strained in cheese making.
