Whey is the liquid residue that arises during cheese making when milk is curdled with rennet or acid and the solid curd separates from the liquid. Besides milk sugar and minerals, it also contains a small but valuable share of protein, known as whey protein.
In the past, whey was regarded in the cheese industry mainly as a by-product with little value of its own. Today it is filtered and dried in several steps to obtain a protein-rich powder known as whey protein.
Importance for nutrition and sport
Whey forms the basis for whey protein, one of the best-known protein sources in strength training. The protein obtained from it contains all the essential amino acids in a ratio that is favourable for the body and is digested comparatively quickly. Depending on the degree of filtration, different forms result, such as concentrate, isolate or hydrolysate, with different protein and lactose contents.
For people who rely on a quickly available protein source around training, a powder made from whey is a practical option. How exactly whey is processed into protein powder and what differences there are between the forms is explained in the whey protein guide. Whey protein is also found outside shakes in some dairy products, though at a lower concentration than in the pure powder.
