Whey is one of two major sources of protein found in milk and makes up around 20% of the protein in Cow's milk, by weight (the other is casein, which makes up 80%.). Up until the mid 1970's, the whey constituent of milk was considered a waste product from the manufacture of cheese, and was simply discarded. It wasn't until modern filtration processes became available in the 1980's that the full nutritional value of whey protein became apparent. Whey protein is comprised of four major and six minor protein fractions. The major protein fractions in whey are beta-lactoglobulin, alpha-lactalbumin, serum albumin and immunoglobulins. Along with the minor fractions, each of these fractional components that make up whey have been shown to have extraordinary effects on preventative health, health maintenance and recovery. From health issues as diverse as gut integrity and motility, immune function and support, cancer, cardiovascular health and performance enhancement; whey protein's spectrum of established benefits is unrivaled.
The two most common whey protein supplements are whey protein concentrate (WPC) and whey protein isolate (WPI). WPC is produced by a process known as ultrafiltration, a low temperature process that uses pressure and a porous membrane to separate the fat and lactose from untreated sweet whey. This produces a product with approximately 78-83% protein, 6-8 % fat and 4-6% lactose. To produce WPI, WPC is further processed using either cross-flow microfiltration (CFM) or microflitration (MF), both of which further separate whey protein from fat and lactose using high-tech ceramic filters. This produces a WPI comprised of approximately 90% protein,
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