Whey protein

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 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 filtration. 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 "ultrafiltration" (UF) which blocks proteins. The part that does not go through UF 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 separation. Microbial production , made with non-animal whey protein produced by microbes Microbes have been engineered to produce proteins similar or even "bioidentical" to whey. Various companies offer microbe-produced whey and cheese; however, none of these companies stipulate the protein composition of their products, but they do contain some of the genes needed to make whey proteins. ==Composition==

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 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. ==Major forms and uses==

Four major types of whey protein are produced commercially: • Whey protein concentrates (WPC) have typically low - though not absent - levels of fat and cholesterol. They also contain carbohydrates in the form of lactose. • Whey protein isolates (WPI) are processed to remove fat and lactose, and as a result, WPI powders are typically over 90% protein by dry weight. Like WPC, WPI are mild and slightly milky in taste. • Whey protein hydrolysates (WPH) are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing. Their cost is generally higher than WPC and WPI. • Native whey protein is extracted from skim milk, rather than being collected as a byproduct of cheese production. This type of whey does not contain glycomacropeptide, which is formed only after the addition of rennet. There is evidence that whey protein is more bio-available than casein or soy protein. Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. == Use for strength training and muscle building ==

The primary usage of whey protein supplements 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. Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins. ==Whey cheese==

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. ==References==