Pro 100 Whey

[Daisy Hughlett]

Wheyis the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.

Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat.[2] The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals.[3]

To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey.[4] Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese.[5] Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1.[6]

The fat from whey is removed and then processed for human foods (see whey butter).[3] Processing can be done by simple drying, or the relative protein content can be increased by removing lipids and other non-protein materials.[7] For example, spray drying after membrane filtration separates the proteins from whey.[8]

Heat denatures whey proteins, causing them to coagulate into a protein gel that may be useful in some foods. Sustained high temperatures above 72 C can denature whey proteins.[7] Heat-denatured whey can still cause allergies in some people.[9]

Whey is used to produce whey cheeses such as ricotta, Norwegian brunost, and whey butter and many other products for human consumption. The fat content of whey is low; for example 1,000 pounds of whey are required to make a few pounds of whey butter.[10] It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin. Sweet whey contains glycomacropeptide (GMP). It is also an abundant source of lactose which can further be used for the synthesis of lactose-based bioactive molecules.[11]

Dairy whey remaining from home-made cheesemaking has many uses. It is a dough conditioner[12] and can be substituted for skimmed milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.).[13][14]

Another use of whey is to make "cream of tartar whey": "Put a pint of blue milk [skim milk] over the fire, when it begins to boil, put in two tea spoonfuls of cream of tartar, then take it off the fire, and let it stand till the curd settles to the bottom of the pan, then put it into a basin to cool, and drink it milk warm."(this is known as heat-acid coagulation)[16]

Historically whey, being a byproduct of cheese making, was considered a waste product and was pumped into rivers and streams in the U.S. Since the whey contained protein, this practice led to the growth of large concentrations of algae. These were deemed to be a hazard to the ecosystem because they prevented sunlight and oxygen from reaching the water. The government eventually prohibited this practice which led to a disposal problem for producers of other dairy products. Their first solution was to use it as a cheap filler in the production of ice cream. Whey eventually found its way into innumerable other products as a filler and ultimately into a number of health food products where it remains a popular supplement.

Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community.[18] Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.[19][20]

Hydrolysates are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing, but their cost is generally higher.[7] Highly hydrolysed whey may be less allergenic than other forms of whey,[9] due to the fact that the short chain peptides obtained by hydrolysis are less antigenic, because of the elimination of sequential epitopes.[24]

Cream can be skimmed from whey. Whey cream is saltier, tangier, and "cheesier" than ("sweet") cream skimmed from milk, and can be used to make whey butter. Due to the low fat content of whey the yield is not high, with typically two to five parts of butter manufactured from the whey of 1,000 parts milk.[10] Whey cream and butter are suitable for making butter-flavoured food, as they have a stronger flavour of their own. They are also cheaper to manufacture than sweet cream and butter.

As whey contains lactose, it should be avoided by lactose intolerant individuals. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals. Additionally, people can be allergic to whey or other milk proteins, but as whey proteins are altered by high temperatures, whey-sensitive individuals may be able to tolerate evaporated, boiled, or sterilized milk. Hard cheeses are high in casein, but low in whey proteins, and are the least allergenic for those allergic to whey proteins. However, casein proteins (which are heat-stable) are the most important allergens in cheese, and an individual may be allergic to either or both types of protein.[35]

In 2010 a panel of the European Food Safety Authority examined health claims made for whey protein. For the following claims either no references were provided for the claimed effect or the provided studies did not test the claims, or reported conflicting results:[18]

For the studies around muscle mass and strength whey protein was compared to other protein sources. This is important to note, since protein is necessary for building muscles and this study proved that whey protein is not better for building strength and size than other protein sources.

Jessica is a clinical pharmacist with a doctorate in pharmacy. Her mission is to educate the public about disease prevention and healthy living. As a marathon runner and Ironman triathlete, she has personal reasons to keep herself fit and professional interests to share her knowledge with others.

While attempting to establish himself as a recording artist, Robby inadvertently launched himself instead into a career as a technical writer for companies that make musical instruments and recording equipment. Several years ago, he transitioned into writing for a variety of popular digital media companies, where his interest in demystifying complex subject matter for readers found a welcome new outlet. The career shift also allowed Robby to spend more time pursuing his wide-ranging interests, including medical research. He has been writing for Medical News Today since the winter of 2020.

Milk is made of two proteins, casein and whey. Whey protein can be separated from the casein in milk or formed as a by-product of cheese making. Whey protein is considered a complete protein as it contains all 9 essential amino acids. It is low in lactose content.

There are many benefits associated with the consumption of whey protein, and researchers are constantly finding new possible therapeutic properties. Here, we explain what the benefits might be, and look at some of the side effects and potential risks.

Asthma: Whey protein could improve the immune response in children with asthma. One small study involving 11 children, published in the International Journal of Food Science and Nutrition, found that children with asthma who were supplemented with 10 gram whey protein twice daily for 1 month had an improved immune response.

Blood pressure and cardiovascular disease: Research published in the International Dairy Journal found that beverages that were supplemented with whey protein significantly reduced blood pressure in patients with hypertension; their risk of developing heart disease or stroke was also lower.

Reducing weight loss in people with HIV: A study published in the journal Clinical and Investigative Medicine found that whey protein may help reduce weight loss among HIV-positive patients.

Dr. Grant Tinsley is a tenured associate professor at Texas Tech University and the director of the Energy Balance & Body Composition Laboratory. He has published more than 75 peer-reviewed journal articles in intermittent fasting, body composition assessment, and sports nutrition. He is also a certified strength and conditioning specialist and a certified sports nutritionist.

Ari Howard is a staff writer at Psych Central. She began her journalism career by writing for local newspapers, nonprofit organizations, and online publications. Through these experiences, she discovered her main passion is writing on health and wellness topics. Ari is particularly interested in educating the public on anxiety, depression, grief, and PTSD.

Cathy Cassata is a freelance writer who specializes in stories about health, mental health, medical news, and inspirational people. She writes with empathy and accuracy and has a knack for connecting with readers in an insightful and engaging way. Cathy contributes regularly to Healthline and Verywell, and she has also been published in HuffPost. Read more of her work here, and connect with her on Twitter, Instagram, Facebook, and LinkedIn.

A large review study found that high doses (greater than or equal to 20 grams/day) of whey protein supplements significantly reduced C-reactive protein (CRP), a key marker of inflammation in the body (26).

Satiety is a term used to describe the feeling of fullness we experience after eating a meal. It is the opposite of appetite and hunger, and it should suppress cravings for food and the desire to eat.

If you are lactose intolerant, whey protein hydrolysate or isolate may be more suitable than concentrate. If you have ever had liver or kidney problems, consult with a doctor before taking a protein supplement.

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