Where Does Whey Protein Come From?

Whey protein use has been around as early as mid-17th century Italy, according to Marvin Davis in the "Consumer's Guide to Dietary Supplements and Alternative Medicines"; however, human consumption did not occur until the bodybuilding boom of the 1970s. It is a byproduct of both milk and cheese and has been a boon to the dairy industry, which had previously seen it as a useless waste product.

History

Whey protein at various points in the dairy industries' history was nothing more than a annoying waste product. Early research conducted by the University of Illinois at Urbana-Champaign about milk processing extends as far back as the early 1900s, but it was not until 1975 that their research was directed toward the processing of whey. Unfortunately, these early whey compounds contained a high amount of lactose, saturated fats and cholesterol, which were undesirable for many. The process of advanced micro-filtration and ion exchange changed the complexion of whey utilization and were applied in the 1990s and have seen continued advancement in the new century. These refined processes produced a high-quality whey product low in fat and low in lactose, making it more palatable and marketable.

Milk

The first step in making whey involves quality milk. Milk must be collected daily from the cows. Each cow must pass a battery of tests to ensure the cow's milk meets the federal standards. High-quality milk makes for high-quality whey and is integral in the whey process. The milk is then sent to the factory for pasteurization and can either be sold at this point as full-fat milk or be made into cheese, according to Whey-protein.com.

Cheese

The turning of milk into cheese is important for whey creation. The pasteurized milk is mixed with a bacterial starter to begin the cheese-making process. The milk will begin to sour and thicken at this point. The milk is then separated into curds and "sweet dairy." The curds will go on to cheese production; however, the leftover "sweet dairy" will enter an advanced filtration process.

Filtration

The byproducts of cheese are whey, lactose and saturated fats, making a "sweet dairy" mixture. This liquid product is passed through a series of filters, removing the lactose and milk fat. The leftover water and whey is then passed through an ion exchange tower to increase the purity and concentration of the whey product. The remaining mixture is then sent to a drying area to turn the whey into a dry isolate powder.

Uses

Whey protein is a "complete" protein, meaning it contains all the essential amino acids that the human body requires for proper repair and function. It is also a highly biologically available protein, meaning that the body can easily break down and utilize this form of protein. Whey protein has been shown to speed up your muscle recovery after a heavy weightlifting program, according to research by Juha Hulmi appearing in the June 2010 edition of "Nutrition & Metabolism." Whey protein can also improve your feelings of satiety and reduce hunger, according to research by Kristin Vandewater appearing in the March 1996 journal of "Physiology & Behavior."