Whey protein, called Molkenprotein in German, is obtained from whey, the liquid residue left over from milk during cheese production. The water-soluble proteins it contains are filtered, concentrated and dried into a powder. Whey protein naturally contains a comparatively high share of the amino acid leucine.
In practice, whey protein is regarded as a fast-digesting protein that the body can absorb quickly. Depending on the degree of processing, different forms are distinguished, such as whey isolate, which differ in purity and in lactose content. Standard whey powder contains about 70 to 90 g of protein per 100 g, and it is usually mixed with water, milk or a plant drink to make a shake.
How to prepare a shake in practice is shown in the guide Mixing a protein shake properly, and the Whey protein guide offers a detailed overview of whey.
