A mixture of protein separated from whey is known as whey protein. The liquid material produced as a by-product of cheese production. It is commercialized as a dietary supplement, various health claims are also assigned to it. The protein includes a-lactalbumin, B-lactoglobulin, serum albumin, and immunoglobins. For muscle growth, it is much better when compared to other proteins like- casein or soy.
Production of Whey –
Whey is the liquid remaining after the milk is curdled. And strained throughout the process of cheese production. It includes everything which is dissolvable from milk. After pH is drop off to 4.6 in the process of curdling. It is some lactalbumin with some lipid content and a 5% solution of lactose in water. Processing can be done by drying. For example- If spraying dry after membrane filtration. Separates the proteins from whey. Also in the relative protein content. It can be accrued by withdrawing lipids. And other non-protein materials.
Whey can be changed by heat. High heat. (such as temperature above 72°C associated with the pasteurization process) changes whey proteins. Native whey protein does not congeries acidification of milk, changing the leads to the formation of a gel.
How WHEY Protein is composed –
20% Protein and 80% Casein is present in Cow’s milk. As compare to human milk is 60% whey and 40% casein. The fraction of protein comprises 10% of the total dry solids. This protein is a mixture of alpha-lactalbumin(~25%), beta-lactoglobulin(~65%), bovine- serum albumin(~8%) and immunoglobins. These are dissolvable in their indigenous forms and independent of pH.