Whey protein: what you need to know!

Our whey protein is absolutely one of the most popular products in our line, and that's no different in 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 is a byproduct that arises during cheese production (delicious). It comes from milk, which contains two types of protein: casein and whey. Casein makes up about 80% of the protein structure, while whey comprises about 20%. When milk is converted into cheese, the casein coagulates, while the liquid whey is separated. This liquid contains valuable proteins that can be processed into whey protein.

How is whey protein made?

The production process of whey protein begins with separating whey from milk during the cheese-making process. After that, the whey undergoes various filtration and drying processes to isolate and concentrate the proteins. The separation of whey and casein usually happens when rennet is added to milk. The solid part (casein) is used to make cheese, while the whey liquid remains. If you have a cheesemaker in the Netherlands, you can often get or buy this whey liquid!

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

The process we use (microfiltration) is an advanced filtration process that uses very fine pores. This process helps remove even smaller particles, such as lactose, fat, and other impurities. This results in an incredibly pure protein.

Through microfiltration, important components such as enzymes and other biologically active substances are preserved, which help in the eventual absorption of the whey. After filtration, the whey is evaporated without heating and dried to form a powder.

Thanks to microfiltration, the quality of the protein is maintained and important enzymes remain intact, while impurities are effectively removed. This ensures the purest product, which is easier to digest and less likely to cause lactose intolerance or other digestive problems.