Whey protein: what you need to know!

Our whey protein is definitely one of the most popular products in our line, and that's no different from the market. Whey protein is one of the most popular supplements among athletes and fitness enthusiasts. But what exactly is it, how is it made, and why is it so effective? What makes our whey different from others, and how can you tell?

What is whey protein?

Whey protein, also called whey protein, is a byproduct created during the production of cheese (smikkelen). It comes from milk, which contains two types of protein: casein and whey. Casein comprises about 80% of the protein structure, while whey comprises about 20%. When milk is converted into cheese, the casein solidifies, while the liquid whey separates. This liquid contains valuable proteins that can be processed into whey protein.

How is whey protein made?

The whey protein production process begins with the separation of whey from milk during cheesemaking. The whey then undergoes various filtration and drying processes to isolate and concentrate the proteins. The separation of the whey and casein usually occurs during the addition of rennet to milk. The solid portion (casein) is used to make cheese, while the whey liquid remains. If you have a cheesemonger in the Netherlands, you can often obtain or purchase this whey liquid as well!

Once the whey is separated from the casein, it is then filtered to remove any remaining impurities, fats, and carbohydrates. Various techniques are used for this, including microfiltration, ultrafiltration, and in some cases (as with Elvou) microfiltration.

The process we use (microfiltration) is an advanced filtration process that utilizes very fine holes. This process helps remove even smaller particles, such as lactose, fat, and other impurities. This leaves us with a super-pure protein.

Microfiltration preserves important components such as enzymes and other biologically active substances, which help the whey ultimately be absorbed. After filtration, the whey is evaporated without heat and dried to form a powder.

Microfiltration preserves the quality of the protein and preserves vital enzymes, while effectively removing impurities. This results in the purest product, which is easier to digest and less likely to cause lactose intolerance or other digestive problems.