Whey Protein-Behind the Scene
Whey protein is a mixture of proteins isolated from whey. Whey is the liquid part of milk that separates during cheese production. Milk actually contains two main types of protein: casein (80%) and whey (20%). Whey is found in the watery portion of milk. When cheese is produced, the fatty parts of the milk coagulate and the whey is separated from it as a by-product
Here are the steps of manufacturing whey protein:
Types of Whey Protein
There are three primary types of whey protein; whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein hydrolysate (WPH).
1. Whey protein concentrate
WPC contains low levels of fat and low levels of carbohydrates and moderate amounts of protein. The percentage of protein depends on how concentrated it is. Lower end concentrates tend to have 30 percent protein and higher end up to 90 percent.
2. Whey protein isolate
WPC is ultra-filtered to make Whey Protein Isolate to remove all the fat and lactose. WPI has approx. 90 percent protein.
3. Whey protein hydrolysate
WPH is considered to be the "pre-digested" form of whey protein as it has already undergone partial hydrolysis - a process necessary for the body to absorb protein. WPH doesn't require as much digestion as the other two forms of whey protein. It is also used as medical supplements and in infant formulas as it is easily digested and has least possibilities of allergies.
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