Whey is the liquid remaining after
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
has been
curdled
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; und ...
and strained. It is a byproduct of the manufacturing of
cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
or
casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...
and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of
rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...
types of hard cheese, like
cheddar
Cheddar most often refers to either:
*Cheddar cheese
*Cheddar, Somerset, the village after which Cheddar cheese is named
Cheddar may also refer to:
Places
* Cheddar, Ontario, Canada
* Cheddar Yeo, a river which flows through Cheddar Gorge and th ...
or
Swiss cheese Swiss cheese may refer to:
Cheese
* List of Swiss cheeses (from Switzerland)
* Swiss-type cheeses or Alpine cheeses, a class of cooked pressed cheeses now made in many countries
* Swiss cheese (North America), any of several related varieties o ...
. 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
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive so ...
.
Whey protein
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes ...
s consist of
α-lactalbumin
Lactalbumin, alpha-, also known as LALBA, is a protein that in humans is encoded by the ''LALBA'' gene.
Overview
α-Lactalbumin is a protein that regulates the production of lactose in the milk of almost all mammalian species. In primates, al ...
,
β-lactoglobulin
β-Lactoglobulin (BLG) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many times. ...
,
serum albumin
Serum albumin, often referred to simply as blood albumin, is an albumin (a type of globular protein) found in vertebrate blood. Human serum albumin is encoded by the ''ALB'' gene. Other mammalian forms, such as bovine serum albumin, are chemical ...
,
immunoglobulins
An antibody (Ab), also known as an immunoglobulin (Ig), is a large, Y-shaped protein used by the immune system to identify and neutralize foreign objects such as pathogenic bacteria and viruses. The antibody recognizes a unique molecule of the ...
, and proteose peptones.
Composition
Whey protein is the collection of
globular protein
In biochemistry, globular proteins or spheroproteins are spherical ("globe-like") proteins and are one of the common protein types (the others being fibrous, disordered and membrane proteins). Globular proteins are somewhat water-soluble (formi ...
s isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 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
β-Lactoglobulin (BLG) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many times. ...
(~48-58%),
alpha-lactalbumin
Lactalbumin, alpha-, also known as LALBA, is a protein that in humans is encoded by the ''LALBA'' gene.
Overview
α-Lactalbumin is a protein that regulates the production of lactose in the milk of almost all mammalian species. In primates, alp ...
(~13-19%),
bovine serum albumin
Bovine serum albumin (BSA or "Fraction V") is a serum albumin protein derived from cows. It is often used as a protein concentration standard in lab experiments.
The nickname "Fraction V" refers to albumin being the fifth fraction of the origin ...
(~6%)(see also
serum albumin
Serum albumin, often referred to simply as blood albumin, is an albumin (a type of globular protein) found in vertebrate blood. Human serum albumin is encoded by the ''ALB'' gene. Other mammalian forms, such as bovine serum albumin, are chemical ...
), and
immunoglobulins
An antibody (Ab), also known as an immunoglobulin (Ig), is a large, Y-shaped protein used by the immune system to identify and neutralize foreign objects such as pathogenic bacteria and viruses. The antibody recognizes a unique molecule of the ...
. These are soluble in their native forms, independent of pH.
The amino acid
cysteine
Cysteine (symbol Cys or C; ) is a semiessential proteinogenic amino acid with the formula . The thiol side chain in cysteine often participates in enzymatic reactions as a nucleophile.
When present as a deprotonated catalytic residue, sometime ...
in whey protein is a substrate for the synthesis of
glutathione
Glutathione (GSH, ) is an antioxidant in plants, animals, fungi, and some bacteria and archaea. Glutathione is capable of preventing damage to important cellular components caused by sources such as reactive oxygen species, free radicals, pero ...
in the body which is a ubiquitous cellular
antioxidant
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricant ...
; 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.
Production
To produce cheese,
rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...
or an edible
acid
In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
is added to heated milk. This makes the milk coagulate or
curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...
le, separating the milk solids (curds) from the liquid whey.
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.
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. It is a 5% solution of
lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
in water, with some
minerals
In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid chemical compound with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.John P. Rafferty, ed. (2 ...
and
lactalbumin
Lactalbumin, also known as "whey protein", is the albumin contained in milk and obtained from whey. Lactalbumin is found in the milk of many mammals. There are alpha and beta lactalbumins; both are contained in milk.
Targeted small scientific stud ...
.
["Whey." The Encyclopædia Britannica. 15th ed. 1994] The fat is removed and then processed for human foods.
Processing can be done by simple drying, or the relative protein content can be increased by removing
lipid
Lipids are a broad group of naturally-occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include ...
s and other non-protein materials.
For example,
spray drying
Spray drying is a method of changing a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals, or materials which may requ ...
after membrane filtration separates the proteins from whey.
Whey can be
denatured by heat. High heat (such as the sustained high temperatures above 72 °C associated with the
pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life.
The ...
process) denatures whey proteins. While native whey protein does not aggregate upon
rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...
ing or
acid
In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
ification of milk, denaturing the whey protein triggers
hydrophobic interactions
The hydrophobic effect is the observed tendency of nonpolar substances to aggregate in an aqueous solution and exclude water molecules. The word hydrophobic literally means "water-fearing", and it describes the segregation of water and nonpolar ...
with other proteins, and the formation of a protein
gel
A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still di ...
.
Heat-denatured whey can still cause allergies in some people.
Uses
Whey is used to produce
whey cheese
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows ch ...
s such as
ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...
,
brunost
Brunost ("brown cheese") is a common Norwegian name for mysost ("whey cheese"; da, myseost; sv, mesost; fi, mesjuusto; is, mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer t ...
, and
whey butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
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.
It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in
animal feed
Animal feed is food given to domestic animals, especially livestock, in the course of animal husbandry. There are two basic types: fodder and forage. Used alone, the word ''feed'' more often refers to fodder. Animal feed is an important input to ...
. Whey
proteins
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
consist primarily of
α-lactalbumin
Lactalbumin, alpha-, also known as LALBA, is a protein that in humans is encoded by the ''LALBA'' gene.
Overview
α-Lactalbumin is a protein that regulates the production of lactose in the milk of almost all mammalian species. In primates, al ...
and
β-lactoglobulin
β-Lactoglobulin (BLG) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many times. ...
. Sweet whey contains
glycomacropeptide Glycomacropeptide (GMP) is a glycosolated peptide formed during Rennet, renneting as a fragment of sweet whey. Acid whey from yogurt or curdling cheese without the use of rennet does not contain GMP. The unglycosolated form is known as caseinomacrop ...
(GMP). It is also an abundant source of lactose which can further be used for the synthesis of lactose-based bioactive molecules.
Dairy whey remaining from home-made cheesemaking has many uses. It is a dough conditioner and can be substituted for skimmed milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.).
Throughout history, whey was a popular drink in inns and
coffee
Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world.
S ...
houses. When
Joseph Priestley
Joseph Priestley (; 24 March 1733 – 6 February 1804) was an English chemist, natural philosopher, separatist theologian, grammarian, multi-subject educator, and liberal political theorist. He published over 150 works, and conducted exp ...
was at college at
Daventry Academy
Daventry Academy was a dissenting academy, that is, a school or college set up by English Dissenters. It moved to many locations, but was most associated with Daventry, where its most famous pupil was Joseph Priestley. It had a high reputation, an ...
, 1752–1755, he records that, on the morning of Wednesday, 22 May 1754, he "went with a large company to drink whey." This was probably "sack whey" or "wine whey".
Whey is also one of the main ingredients of
Rivella
Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid and minerals. Other than Switzerland, it is sold in several other countr ...
, a carbonated drink in Switzerland.
Another use of whey is to make "cream of tartar whey": "Put a pint of blue milk
kim milk
Kim or KIM may refer to:
Names
* Kim (given name)
* Kim (surname)
** Kim (Korean surname)
*** Kim family (disambiguation), several dynasties
**** Kim family (North Korea), the rulers of North Korea since Kim Il-sung in 1948
** Kim, Vietnamese fo ...
over the fire, when it begins to boil, put in two tea spoonfuls of
cream of tartar
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is a byproduct of winemaking. In cooking, it is known as cream of tartar. It is processed from the potassium acid salt of tartaric acid (a carboxylic ac ...
, 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)
In areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a fertilizer.
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
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes ...
is commonly marketed as a
dietary supplement
A dietary supplement is a manufactured product intended to supplement one's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources or that are synthetic in order ...
, and various health claims have been attributed to it in the
alternative medicine
Alternative medicine is any practice that aims to achieve the healing effects of medicine despite lacking biological plausibility, testability, repeatability, or evidence from clinical trials. Complementary medicine (CM), complementary and alt ...
community.
Although whey proteins are responsible for some
milk allergies
Milk allergy is an adverse immune reaction to one or more proteins in cow's milk. Among the possible symptoms is anaphylaxis, a potentially life-threatening condition that requires treatment with epinephrine, among other measures. However, sy ...
, the major allergens in milk are the
casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...
s. It is sold as a
nutritional supplement
A dietary supplement is a manufactured product intended to supplement one's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources or that are synthetic in order ...
.
Whey is the primary ingredient in most
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
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
Leucine (symbol Leu or L) is an essential amino acid that is used in the biosynthesis of proteins. Leucine is an α-amino acid, meaning it contains an α-amino group (which is in the protonated −NH3+ form under biological conditions), an α- ca ...
,
one of the three
branched-chain amino acid
A branched-chain amino acid (BCAA) is an amino acid having an aliphatic side-chain with a branch (a central carbon atom bound to three or more carbon atoms). Among the proteinogenic amino acids, there are three BCAAs: leucine, isoleucine, and va ...
s, making it ideal for muscle growth and repair. Whey is
pasteurized
Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mi ...
, just like any milk, to assure that no harmful bacteria are breeding in the liquid. It is heated to and is then cooled back down to . Studies have shown that this process of using extreme temperatures eliminates 99.7% of
bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...
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
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
as well as the fats, leaving a liquid of 90% whey protein.
Hydrolysates are whey proteins that are predigested and partially
hydrolyzed
Hydrolysis (; ) is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution, elimination, and solvation reactions in which water is the nucleophile.
Biological hydrolysis ...
for the purpose of easier metabolizing, but their cost is generally higher.
Highly hydrolysed whey may be less
allergen
An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies.
In technical terms ...
ic than other forms of whey,
due to the fact that the short chain peptides obtained by hydrolysis are less antigenic, because of the elimination of sequential epitopes.
Native whey protein is extracted from skim milk, not obtained as a byproduct of cheese production, and is produced as a concentrate and isolate.
Whey cream and butter
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
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
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
. 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.
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
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
, it should be avoided by those who are
lactose intolerant
Lactose intolerance is a common condition caused by a decreased ability to digest lactose, a sugar found in dairy products. Those affected vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pai ...
. 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,
vitamin
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an Nutrient#Essential nutrients, essential micronutrient that an organism needs in small quantities for the proper functioning of its ...
s,
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
, and
mineral
In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid chemical compound with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.John P. Rafferty, ed. ( ...
s, along with traces of
fat
In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food.
The term often refers spec ...
.
In 2005 researchers at
Lund University
, motto = Ad utrumque
, mottoeng = Prepared for both
, established =
, type = Public research university
, budget = SEK 9 billion [Sweden
Sweden, formally the Kingdom of Sweden,The United Nations Group of Experts on Geographical Names states that the country's formal name is the Kingdom of SwedenUNGEGN World Geographical Names, Sweden./ref> is a Nordic country located on ...]
found that whey can help regulate and reduce spikes in
blood sugar
Glycaemia, also known as blood sugar level, blood sugar concentration, or blood glucose level is the measure of glucose concentrated in the blood of humans or other animals. Approximately 4 grams of glucose, a simple sugar, is present in the blo ...
levels in people with
type 2 diabetes
Type 2 diabetes, formerly known as adult-onset diabetes, is a form of diabetes mellitus that is characterized by high blood sugar, insulin resistance, and relative lack of insulin. Common symptoms include increased thirst, frequent urination, ...
by increasing
insulin
Insulin (, from Latin ''insula'', 'island') is a peptide hormone produced by beta cells of the pancreatic islets encoded in humans by the ''INS'' gene. It is considered to be the main anabolic hormone of the body. It regulates the metabolism o ...
secretion.
Dairy products produce higher insulin responses (Insulin index, II, 90–98) than expected from their comparatively low glycemic indices (GI 15–30). Insulinogenic effects from dairy products have been observed in healthy subjects, both when ingested as a single meal, and when included into a mixed meal. 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.
People can be
allergic
Allergies, also known as allergic diseases, refer a number of conditions caused by the hypersensitivity of the immune system to typically harmless substances in the environment. These diseases include hay fever, food allergies, atopic derma ...
to whey or other milk proteins (an allergy not be confused with
lactose intolerance
Lactose intolerance is a common condition caused by a decreased ability to digest lactose, a sugar found in dairy products. Those affected vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pa ...
). 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.
Unsupported health claims
In 2010 a panel of the
European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain. EFSA was established in February 2002, ...
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:
* 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
*
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...
*
List of dairy products
This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agriculture, agricultural, or an animal hu ...
References
External links
Whey Protein: Waste Product of the Past is Nutritional Powerhouse of the Future
{{Authority control
Dairy products
Milk
Cheese