Whey

Whey is the liquid remaining after

milk has been curdled and strained. Whey
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. A glass of soured milk whey

Whey proteins consist of α- Nutritional value per 100 g (3.5 oz)

lactalbumin, β-lactoglobulin, serum Energy 224 kJ (54 kcal)
albumin, immunoglobulins, and
proteose peptones.[1] Carbohydrates 12 g
Sugars 12 g
Fat 2g
Composition
Protein 2g
Whey protein is the collection of Minerals Quantity %DV†
globular proteins isolated from whey. Calcium 100 mg 10%
The protein in cow's milk is 20% Other constituents Quantity
whey protein and 80% casein Water 200 g
protein,[2] whereas the protein in
human milk is 60% whey and 40% Units
casein.[3] The protein fraction in μg = micrograms • mg = milligrams
whey constitutes approximately 10% IU = International units
of the total dry solids in whey. This †
Percentages are roughly approximated using US recommendations
protein is typically a mixture of beta-
for adults.

lactoglobulin (~48-58%), alpha-

lactalbumin (~13-19%), bovine Source: USDA FoodData Central (https://fdc.nal.usda.gov/index.html)
serum albumin (~6%)(see also
serum albumin), and immunoglobulins.[4] These are soluble in their native forms, independent of pH.

The amino acid cysteine in whey protein is a substrate for the synthesis of glutathione in the body
which is a ubiquitous cellular antioxidant; laboratory experiments have suggested that whey protein
and its components might reduce the risk of cancer in animals, suggesting an avenue for future
medical research.[5]

Production
To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or
curdle, separating the milk solids (curds) from the liquid whey.[6] 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.[7]

Whey is left over when milk is coagulated during the process of cheese production and contains
everything that is soluble from milk after the pH is dropped to 4.6 during the coagulation process.[8] It
is a 5% solution of lactose in water, with some minerals and lactalbumin.[9] The fat is removed and
then processed for human foods.[9] Processing can be done by simple drying, or the relative protein
content can be increased by removing lipids and other non-protein materials.[10] For example, spray
drying after membrane filtration separates the proteins from whey.[11]

Whey can be denatured by heat. High heat (such as the sustained high temperatures above 72  °C
associated with the pasteurization process) denatures whey proteins. While native whey protein does
not aggregate upon renneting or acidification of milk, denaturing the whey protein triggers
hydrophobic interactions with other proteins, and the formation of a protein gel.[10] Heat-denatured
whey can still cause allergies in some people.[12]

Uses
Whey is used to produce whey cheeses such as ricotta, 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.[13] 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 is
also an abundant source of lactose which can further be used for the synthesis of lactose-based
bioactive molecules.[14]

Dairy whey remaining from home-made cheesemaking has many uses. It is a dough conditioner[15]
and can be substituted for skimmed milk in most baked good recipes that require milk (bread,
pancakes, muffins, etc.).[16][17]

Throughout history, whey was a popular drink in inns and coffee houses. When Joseph Priestley 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."[18] 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 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)[19]

In areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a
fertilizer.[20]

Historically whey, being a byproduct of cheese making, was considered a waste product and was
pumped into rivers and streams in 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 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

Whey protein is commonly marketed as a dietary supplement, and

various health claims have been attributed to it in the alternative
medicine community.[21] Although whey proteins are responsible
for some milk allergies, the major allergens in milk are the
caseins.[22][23] It is sold as a nutritional supplement.[24]

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,[25] one of Containers of whey protein being
the three branched-chain amino acids, making it ideal for muscle sold at a health food store
growth and repair. Whey is pasteurized, just like any milk, to
assure that no harmful bacteria are breeding in 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 the lactose as well as
the fats, leaving a liquid of 90% whey protein.[26]

Hydrolysates are whey proteins that are predigested and partially hydrolyzed for the purpose of easier
metabolizing, but their cost is generally higher.[10] Highly hydrolysed whey may be less allergenic than
other forms of whey,[12] due to the fact that the short chain peptides obtained by hydrolysis are less
antigenic, because of the elimination of sequential epitopes.[27]

Native whey protein is extracted from skim milk, not obtained as a byproduct of cheese production,
and is produced as a concentrate and isolate.[28][29][30]

Whey cream and butter

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 the whey of 1,000
parts milk.[13] 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.

Health
Because whey contains lactose, it should be avoided by those who are lactose intolerant. When used as
a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most
lactose-intolerant individuals.
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.[31]

Dairy products produce higher insulin responses (Insulin index, II, 90–98) than expected from their
comparatively low glycemic indices (GI 15–30).[32][33] Insulinogenic effects from dairy products have
been observed in healthy subjects, both when ingested as a single meal,[34] and when included into a
mixed meal.[35][36] 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.[37]

People can be allergic to whey or other milk proteins (an allergy not be confused with lactose
intolerance). As whey proteins are altered by high temperatures, whey-sensitive people may be able to
tolerate evaporated, boiled, or sterilized milk. Hard cheeses are high in casein, but low in whey
proteins, and are 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.[38]

Unsupported health claims

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 the
provided studies did not test the claims, or reported conflicting results:[21]

Increase in satiety leading to a reduction in energy intake

Contribution to the maintenance or achievement of a normal body weight
Growth or maintenance of muscle mass (compared to other protein sources)
Increase in lean body mass during energy restriction and resistance training (compared to other
protein sources)
Reduction of body fat mass during energy restriction and resistance training (compared to other
protein sources)
Increase in muscle strength (compared to other protein sources)
Increase in endurance capacity during the subsequent exercise bout after strenuous exercise
Skeletal muscle tissue repair (compared to other protein sources)
Faster recovery from muscle fatigue after exercise (compared to other protein sources).

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, the 2010 panel concluded that a cause and effect relationship
between the consumption of whey protein and these claims had not been established.

See also
Food portal

Buttermilk
 List of dairy products

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External links
Whey Protein: Waste Product of the Past is Nutritional Powerhouse of the Future (http://www.healt
hyeating.org/Portals/0/Documents/Health%20Wellness/White%20Papers/whey_monograph.pdf)

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