Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese . Acid whey (also known as sour whey ) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt .
35-601: Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin , heavy and light chain immunoglobulins and several minor whey proteins. Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose . The proteins are known as lactalbumin . Whey also contains some minerals. To produce cheese, rennet or an edible acid
70-418: A food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals. Additionally, people can be allergic to whey or other milk proteins, but as whey proteins are altered by high temperatures, whey-sensitive individuals may be able to tolerate evaporated, boiled, or sterilized milk. Hard cheeses are high in casein, but low in whey proteins, and are
105-405: A single meal, and when included into a mixed meal. The insulin-releasing capacity of dairy products has been attributed to the protein fraction, particularly the whey fraction, and the subsequent release of amino acids during digestion has been proposed to underlie the insulinogenic properties of milk. As whey contains lactose , it should be avoided by lactose intolerant individuals. When used as
140-400: Is glycomacropeptide or GMP. However, GMP lacks the secondary structure necessary for it to be classified as a protein and is considered a long amino acid chain. These peptides are all soluble in water in their native forms. There are four major types of whey protein commercially produced: There is evidence that whey protein is more bio-available than casein or soy protein. Whey protein
175-400: Is glycomacropeptide or GMP. However, GMP lacks the secondary structure necessary for it to be classified as a protein and is considered a long amino acid chain. These peptides are all soluble in water in their native forms. There are four major types of whey protein commercially produced: There is evidence that whey protein is more bio-available than casein or soy protein. Whey protein
210-668: Is a 5% solution of lactose in water and contains the water-soluble proteins of milk as well as some lipid content. Processing can be done by simple drying, or the relative protein content can be increased by removing the lactose, lipids and other non-protein materials. The main method to extract protein from whey is membrane filteration. A variety of membrane pore sizes can be used to selectively let different components of whey go through or be retained. Whey can be passed through "microfiltration" which blocks bacteria, casein micelles , and fat, then passed through "ultrafilteration" (UF) which blocks proteins. The part that does not go through UF
245-445: Is a mixture of proteins isolated from whey , the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin , β-lactoglobulin , serum albumin and immunoglobulins . Glycomacropeptide also makes up the third largest component but is not a protein. Whey protein is commonly marketed as a protein supplement , and various health claims have been attributed to it. A review published in 2010 in
280-492: Is added to heated milk. This makes the milk coagulate or curdle , separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1. The fat from whey is removed and then processed for human foods (see whey butter ). Processing can be done by simple drying, or
315-430: Is also an abundant source of lactose which can further be used for the synthesis of lactose-based bioactive molecules. Dairy whey remaining from home-made cheesemaking has many uses. It is a dough conditioner and can be substituted for skimmed milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.). Throughout history, whey was a popular drink in inns and coffee houses. When Joseph Priestley
350-417: Is commonly marketed as a dietary supplement , typically sold in powdered form for mixing into beverages. Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt . Yogurt with high amounts of protein have been more commonly found on shelves due to the recently increasing popularity of Greek Yogurt . The primary usage of whey protein supplements
385-417: Is commonly marketed as a dietary supplement , typically sold in powdered form for mixing into beverages. Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt . Yogurt with high amounts of protein have been more commonly found on shelves due to the recently increasing popularity of Greek Yogurt . The primary usage of whey protein supplements
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#1732764989897420-666: Is for muscle growth and development. Eating whey protein supplements before exercise will not assist athletic performance, but it will enhance the body's protein recovery and synthesis after exercise because it increases the free amino acids in the body's free amino acid pool. In 2010, a panel of the European Food Safety Authority (EFSA) panel examined the effects of whey protein on weight loss (via both fat loss and increased satiety) and strength and muscle building. The panel concluded that there's no evidence supporting any weight loss claims and that whey protein
455-582: Is for muscle growth and development. Eating whey protein supplements before exercise will not assist athletic performance, but it will enhance the body's protein recovery and synthesis after exercise because it increases the free amino acids in the body's free amino acid pool. In 2010, a panel of the European Food Safety Authority (EFSA) panel examined the effects of whey protein on weight loss (via both fat loss and increased satiety) and strength and muscle building. The panel concluded that there's no evidence supporting any weight loss claims and that whey protein
490-487: Is roughly as effective for building strength, muscle and lean body mass as other protein sources. Although whey proteins are responsible for some milk allergies , the major allergens in milk are the caseins . Whey cheese, such as ricotta , is produced from whey and is rich in whey protein (except for brunost ). The whey protein accounts for about 40–45% of the solids content of ricotta. Whey protein Whey protein
525-557: Is spray-dried into a concentrated whey protein. There are also other ways to concentrate protein using filtration membranes. Ion exchange chromatography is another major method for whey protein extraction. Methods in development include aqueous two-phase extraction and magnetic fishing. Microbes have been engineered to produce proteins similar or even "bioidentical" to whey. Companies innovating microbe produced whey and cheese include Perfect Day , California Performance, New Culture, and Motif Ingredients. None of these companies stipulate
560-557: Is spray-dried into a concentrated whey protein. There are also other ways to concentrate protein using filtration membranes. Ion exchange chromatography is another major method for whey protein extraction. Methods in development include aqueous two-phase extraction and magnetic fishing. Microbes have been engineered to produce proteins similar or even "bioidentical" to whey. Companies innovating microbe produced whey and cheese include Perfect Day , California Performance, New Culture, and Motif Ingredients. None of these companies stipulate
595-505: Is used to produce whey cheeses such as ricotta , Norwegian brunost , and whey butter and many other products for human consumption. The fat content of whey is low; for example 1,000 pounds of whey are required to make a few pounds of whey butter. It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed . Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin . Sweet whey contains glycomacropeptide (GMP). It
630-531: The European Food Safety Authority Journal concluded that the provided literature did not adequately support the proposed claims. Whey is left over when milk is coagulated during the process of cheese production. Coagulation can happen by adding acid or rennet. It is a 5% solution of lactose in water and contains the water-soluble proteins of milk as well as some lipid content. Processing can be done by simple drying, or
665-404: The lactose as well as the fats, leaving a liquid of 90% whey protein. Hydrolysates are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing, but their cost is generally higher. Highly hydrolysed whey may be less allergenic than other forms of whey, due to the fact that the short chain peptides obtained by hydrolysis are less antigenic, because of
700-438: The 2010 panel concluded that a cause and effect relationship between the consumption of whey protein and these claims had not been established. Whey protein Whey protein is a mixture of proteins isolated from whey , the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin , β-lactoglobulin , serum albumin and immunoglobulins . Glycomacropeptide also makes up
735-408: The U.S. Since the whey contained protein, this practice led to the growth of large concentrations of algae. These were deemed to be a hazard to the ecosystem because they prevented sunlight and oxygen from reaching the water. The government eventually prohibited this practice which led to a disposal problem for producers of other dairy products. Their first solution was to use it as a cheap filler in
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#1732764989897770-467: The elimination of sequential epitopes. Native whey protein is extracted from skim milk, not obtained as a byproduct of cheese production, and is produced as a concentrate and isolate. Cream can be skimmed from whey. Whey cream is saltier, tangier, and "cheesier" than ("sweet") cream skimmed from milk, and can be used to make whey butter . Due to the low fat content of whey the yield is not high, with typically two to five parts of butter manufactured from
805-414: The fire, and let it stand till the curd settles to the bottom of the pan, then put it into a basin to cool, and drink it milk warm." This is known as heat-acid coagulation . In areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a fertilizer. Historically whey, being a byproduct of cheese making, was considered a waste product and was pumped into rivers and streams in
840-410: The least allergenic for those allergic to whey proteins. However, casein proteins (which are heat-stable) are the most important allergens in cheese, and an individual may be allergic to either or both types of protein. In 2010 a panel of the European Food Safety Authority examined health claims made for whey protein. For the following claims either no references were provided for the claimed effect or
875-422: The liquid. It is heated to 70–80 °C (158–176 °F) and is then cooled back down to 4 °C (39 °F). Studies have shown that this process of using extreme temperatures eliminates 99.7% of bacteria without coagulating the protein into a solid mass. Next, the whey must be filtered, and so is loaded into a massive web of ceramic filters and stainless steel turbines. These machines work to separate out
910-465: The major allergens in milk are the caseins . Whey is the primary ingredient in most protein powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis. Whey protein has a high level of leucine , one of the three branched-chain amino acids , making it ideal for muscle growth and repair. Whey is pasteurized to assure that no harmful bacteria are breeding in
945-421: The production of ice cream. Whey eventually found its way into innumerable other products as a filler and ultimately into a number of health food products where it remains a popular supplement. Whey protein is commonly marketed as a dietary supplement , and various health claims have been attributed to it in the alternative medicine community. Although whey proteins are responsible for some milk allergies ,
980-604: The protein composition of their products, but they do contain some of the genes needed to make whey proteins. The protein in cow's milk is approximately 20% whey and 80% casein . The protein in human milk is approximately 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), bovine serum albumin (~8%) (see also serum albumin ), and immunoglobulins . The third largest fragment of whey protein isolate derived from sweet whey
1015-604: The protein composition of their products, but they do contain some of the genes needed to make whey proteins. The protein in cow's milk is approximately 20% whey and 80% casein . The protein in human milk is approximately 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), bovine serum albumin (~8%) (see also serum albumin ), and immunoglobulins . The third largest fragment of whey protein isolate derived from sweet whey
1050-406: The provided studies did not test the claims, or reported conflicting results: For the studies around muscle mass and strength whey protein was compared to other protein sources. This is important to note, since protein is necessary for building muscles and this study proved that whey protein is not better for building strength and size than other protein sources. On the basis of the data presented,
1085-445: The relative protein content can be increased by removing lipids and other non-protein materials. For example, spray drying after membrane filtration separates the proteins from whey. Heat denatures whey proteins, causing them to coagulate into a protein gel that may be useful in some foods. Sustained high temperatures above 72 °C can denature whey proteins. Heat-denatured whey can still cause allergies in some people. Whey
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1120-503: The relative protein content can be increased by removing the lactose, lipids and other non-protein materials. The main method to extract protein from whey is membrane filteration. A variety of membrane pore sizes can be used to selectively let different components of whey go through or be retained. Whey can be passed through "microfiltration" which blocks bacteria, casein micelles , and fat, then passed through "ultrafilteration" (UF) which blocks proteins. The part that does not go through UF
1155-466: The third largest component but is not a protein. Whey protein is commonly marketed as a protein supplement , and various health claims have been attributed to it. A review published in 2010 in the European Food Safety Authority Journal concluded that the provided literature did not adequately support the proposed claims. Whey is left over when milk is coagulated during the process of cheese production. Coagulation can happen by adding acid or rennet. It
1190-813: The whey of 1,000 parts milk. Whey cream and butter are suitable for making butter-flavoured food, as they have a stronger flavour of their own. They are also cheaper to manufacture than sweet cream and butter. Liquid whey contains lactose, vitamins , protein , and minerals , along with traces of fat . In 2005 researchers at Lund University in Sweden found that whey can help regulate and reduce spikes in blood sugar levels in people with type 2 diabetes by increasing insulin secretion. Dairy products produce higher insulin responses (Insulin index, II, 90–98) than expected from their comparatively low glycemic indices (GI 15–30). Insulinogenic effects from dairy products have been observed in healthy subjects, both when ingested as
1225-550: Was at college at Daventry Academy , 1752–1755, he records that, on the morning of Wednesday, 22 May 1754, he "went with a large company to drink whey." This was probably "sack whey" or "wine whey". Whey is also one of the main ingredients of Rivella , a carbonated drink in Switzerland. Another use of whey is to make "cream of tartar whey": "Put a pint of blue milk [skim milk] over the fire, when it begins to boil, put in two tea spoonfuls of cream of tartar , then take it off
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