T Nation

What is Whey?

Where do they get whey protein from and how do they isolate it? Is it much different than milk protein or egg protein?

Lonnie,

Whey is part of milk. Milk is a mix of casien and whey.

They use various filtration processes to isolte the sepearte proteins from the carbs and fats.

You get it well at the store, or even better you can get an AWESOME blnded protein here in Grow!. Various forms of Whey and Casein.

It is different from egg protein yes, and is part of milk protein.

Hope that helps, it was the VERY short version.

Phill

More specifically, it is the leftover of cheese production. As cheese is made, the curds or used to make cheese and the “whey” was largely discarded before supplement industries realized that this contained a significant amount of protein and began to sell it as such.

Little Miss Muffet sat on her tuffet eating her curds and flash heat pasteurized whey protein supplements.

When they make cheese they add an acid and the casein precipitates out. The liquid that is left over is called whey. It has whey proteins and lactose.
They can also separate the whey out of milk via micro filtration.

The whey protein contains a group of protein fractions. Basically it is made up of a bunch of other proteins.

Some approximate fractions are listed:
50-60% Beta lactoglobulin
20-25% Alpha lactalbumin
10-15% Immunoglobulins
5-10% Bovine Serum Albumin
1-2% Lactoferrin
0.6% Lactoperoxidase & Lysozyme
Glycomacropeptide
Proteose-Peptose
Peptides
etc…

Side Note: Immunoglobulins varies depending on the history of antigen exposure of the cows.

Now for eggs, just the egg white has at least 40 different protein fractions. The egg yolk has its own set of fractions.

Some egg white fractions:
54% Ovalbumin
12% Ovotranferrin (Conalbumin)
11% Ovomucoid
3.5% Ovomucin
3.4% Lysozyme
8.0% Globulins
1.5% Ovoinhibitor
1.0% Ovoglycoprotein
0.8% Ovoflavoprotein
0.5% Ovomacroglobulin
0.05% Cystatin
0.05% Avidin

As you can see whey and egg white protein have different protein fractions. If they are denatured to amino acids the two have different amino acid profiles as well.

[quote]tall tom wrote:
When they make cheese they add an acid and the casein precipitates out. The liquid that is left over is called whey. It has whey proteins and lactose.
They can also separate the whey out of milk via micro filtration.

The whey protein contains a group of protein fractions. Basically it is made up of a bunch of other proteins.
[/quote]

Not all cheeses are acid precipitates, and not all whey is from cheese manufacture.

Glycomacropeptide is actually a casein derived peptide, and the final concentration in whey depends if the casein was rennit (cow or bacterial produced) coagulated or acid coagulated.