What is Whey? There are two main components of milk protein; Casein and Whey. Whey is the fluid that separates when pH shifts and the casein component of milk protein curdles. Most whey is a byproduct of cheese production. Some whey is a byproduct of butter production. This fluid is a complex mixture dense in protein, and also contains fat, lactose and minerals. This fluid is then processed into powder where remaining amounts of fat and lactose are removed. The more fat and lactose that are removed, the higher the protein concentration becomes. Whey protein is such a pure form of protein it contains little fat, lactose (sometimes only trace amounts) or carbohydrates and contains a high concentration of branch chain amino acids. It also has the highest biologic value of any protein source. Biologic value measures how efficiently the protein found in various foods can be turned into body tissues. Its high BV ensures it is easily and effectively utilized by the human body for various benefits such as lean muscle construction and support, immune function and healthy aging.
