How Whey Protein Is Made: From Milk to Powder
, by Sandesh Prasannakumar, 9 min reading time
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, by Sandesh Prasannakumar, 9 min reading time
Whey protein has been adopted by sports persons, gym goers and anyone more or less conscious about the foods they intake. It is a source of excellent protein quality and is rapidly digested and it is critically involved in the construction of new muscles, repair and nourishment of muscles, energy and other aspects. But how does this powerhouse supplement, originally a liquid byproduct in milk, end up in the delicate fine powder that one mixes with his/her smoothie? This article seeks to explain the detailed process of arriving at whey protein in the shelves of a health store from raw milk.
Whey is one of the major proteins present in milk with the other one being casein. When the milk coagulates, the mixture turns into solid food referred to as the curd, used in the production of cheese and a watery substance called whey. This liquid whey is a protein, lactose, minerals, and water solution. However, the conversion of this liquid whey to a palatable protein powder goes through several steps which are technically developed to separate, enrich and purify the protein fraction.
There are three main types of whey protein. Each of them are processed differently.
The process starts from the procurement of raw milk from the dairy farms. This milk gets to processing centers where it has to pass strict checks for quality, purity, and contents, and more minutely, for trace contaminants. Key quality parameters include:
Prior to separation of whey, the milk undergoes pasteurization to kill any malignant bacteria in addition to increasing the milk’s shelf life. Pasteurization process is based on heat treatment of milk with the help of a certain temperature for a given time.
After pasteurizing the milk, it is allowed to undergo curdling. This is done by using enzymes such as rennet or sour substances such as citric acid to the milk. The enzymes or acid leads to the coagulation of the milk leading to the curd and whey formation. From the above process description, the solid curds are utilized in making cheese while the liquid whey is drained off for other uses.
The liquid whey undergoes filtration to separate and concentrate the protein. Two key filtration methods are used:
For higher protein concentrations, reverse osmosis may be employed. This process involves forcing the whey through semi-permeable membranes, further concentrating the protein and reducing lactose and other impurities.
To produce whey protein isolate (WPI), the whey undergoes ion exchange chromatography. This method separates proteins based on their electrical charge. By adjusting the pH and ionic strength, specific proteins can be selectively isolated. The result is a highly purified protein with minimal fat and lactose content.
For whey protein hydrolysate (WPH), the whey protein is subjected to enzymatic hydrolysis. This process breaks down the protein into smaller peptides, making it easier to digest and absorb. Hydrolysis is often used to produce hypoallergenic formulas or fast-absorbing proteins for post-workout recovery.
The filtered and purified whey protein is concentrated to a high-protein liquid. This concentrated whey protein is then subjected to spray drying, a crucial step in transforming it into powder form.
Spray drying involves spraying the liquid whey protein into a hot drying chamber. As the droplets fall through the chamber, the water evaporates, leaving behind fine whey protein powder. The powder is collected at the bottom of the chamber and further processed to achieve the desired consistency and particle size.
The raw whey protein powder can be bland and unappetizing. To enhance its taste and usability, the powder is often blended with flavorings, sweeteners, and other additives. This step is crucial for creating consumer-friendly products that cater to various taste preferences and dietary needs.
The final whey protein powder is packaged in containers that protect it from moisture, air, and contaminants. Packaging options include tubs, pouches, and individual serving packets. The packaging is designed to maintain the product's freshness and extend its shelf life.
Before distribution, the whey protein undergoes rigorous quality control tests to ensure it meets nutritional specifications and safety standards. These tests assess:
Whey protein is widely used as a dietary supplement to support muscle growth, recovery, and overall health. Its high bioavailability and rapid absorption make it an ideal protein source for athletes and active individuals.
Whey protein plays a role in medical nutrition therapy, aiding in the management of malnutrition, sarcopenia, and chronic diseases. Its easy digestibility and high protein content make it suitable for patients with increased protein needs.
Whey protein is also used in the formulation of functional foods, such as protein bars, meal replacements, and high-protein snacks. Its versatility and neutral flavor profile allow it to be incorporated into a wide range of products.