Whey protein: this is what you want to know about it!
Our whey protein is definitely one of the most popular products in our line and that is 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 do you notice it?
What is whey protein?
Whey protein, also known as whey protein, is a byproduct created during the production of cheese (smack). It comes from milk, which contains two types of protein: casein and whey. Casein is about 80% of the protein structure, while whey comprises about 20% of the protein structure. When milk is turned into cheese, the casein solidifies, while the liquid whey separates. This liquid contains valuable protein that can be processed into whey protein.
How is whey protein made?
The manufacturing process of whey protein begins with the separation of whey from milk during the cheese-making process. Then the whey undergoes several filtration and drying processes to isolate and concentrate the proteins. Separation of the whey and casein usually occurs during the addition of rennet in milk. The solid part (casein) is used to make cheese, while the whey liquid is left behind. If you have a cheese shop in the Netherlands, you can often get or buy this whey liquid as well!
Once the whey is separated from the casein, the whey is then filtered to remove remaining impurities, fats and carbohydrates. Various techniques are used in this process, such as microfiltration, ultrafiltration and in some cases (like Elvou) microfiltration.
The process we use (microfiltration) is an advanced filtration process that uses very fine holes. This process helps to remove even smaller particles, such as lactose, fat and other impurities. This leaves a mega pure protein.
Microfiltration preserves important components such as enzymes and other biologically active substances, which help the whey eventually be absorbed. After filtration, the whey is evaporated without heating and dried to form a powder.
Thanks to microfiltration, the quality of the protein and important enzymes remain intact, while impurities are effectively removed. This ensures the purest product that is easier to digest and less likely to cause lactose intolerance or other digestive problems.