Discover whey
and how is it made?
Whey is one of the primary proteins along with casein, found in cow milk and is an important by-product of the cheese-making process. Whey is found in the watery portion (serum) of milk when it is coagulated and separated from the cheese. Cow milk protein contains about 80% casein and 20% whey protein. The latter is very valuable due to its higher content in essential amino acids, high solubility, and, therefore, fast absorption and easy digestion by the body. Whey can be processed into a highly nutritious and easily digestible powder, used for functional and nutritional foods or beverages.
On average, the production of:
- 1 kg of (semi) hard cheese and soft cheese yields 0.495 kg of whey solids
- 1 kg of fresh cheese yields 0.33 kg of whey solids
The EU is the number one #1 cheese producerin the world and therefore, the largest producer of whey.
What are the health benefits of whey protein?
The recommended consumption of whey dates back to ancient Greece, when even Hippocrates suggested it to be drunk to improve the immune system, increase power, and increase muscle growth. Its nutritional value and health bene ts were rediscovered around the 16th century in Europe when noticed by farmers that the pigs that drank whey developed much faster than those that did not. Farmers then started to drink the whey themselves and noticed positive changes in their health.
Whey protein is recognised as high-end quality protein
Digetible Indispensable Amino Acid Score (DIAAS). Protein quality reflects the composition and bio-availability of essential amino acids
Whey protein is celebrated as having the highest biological value of any protein source. It provides the human body with essential amino acids, free branched-chain amino acids, and many vital nutrients needed for optimal body function.
As a source of high-quality protein, it plays an important role in the body: protein contributes to the growth and maintenance of muscle mass, supports the maintenance of normal bones, and is needed for normal growth and development of bones in children. In addition, protein is essential for the maintenance of normal body tissues and the growth and repair of cells, making it a fundamental nutrient at every stage of life.
The Food and Agriculture Organisation (FAO) recently acknowledged the quality of whey proteins through the Digestible Indispensable Amino Acid Score (DIAAS). This system evaluates the digestible content of indispensable amino acids relative to human requirements and has become an important tool for defining dietary protein needs and setting dietary recommendations.
Whey protein and sustainable food systems
Whey protein: The circular application of dairy waste into high value ingredients.
Sustainable food systems should allow for maximal utilisation of resources and minimal waste. This is exemplified by the use of by-products from food production into animal feed or as sources for food and feed ingredients. Whey processing leads the way in this area by transforming a food by-product from cheese manufacture into a highly nutritious product for human consumption. Especially in recent years, whey processing management has innovated to become more environmentally friendly and sustainable. It now creates a complete valorisation of most of the whey, making it a highly valuable product in circular food systems. The reduction of dairy waste to meet the 2030 Agenda for Sustainable Development goals (SDGs) is exemplified by the cheese-making by-product that is transformed into a high-value raw material with an array of possibilities for utilisation such as green packaging (edible films and coatings), biofilms, hydrogels, or novel food products. Furthermore, whey protein is used to replace certain perishable ingredients (such as eggs) to extend the shelf life of certain products and thereby reducing food waste and spoilage.
