Whey Processing
It's obvious that incorporating whey protein into your regimen is a smart move, but some whey products are more effective than others in developing muscle mass and endurance. Why, you ask? The science behind a whey protein product's creation makes all the difference.
There isn't anything too complicated about the formation of whey itself. In very simple terms, a cow gives milk and as that milk is turned into cheese, its two main proteins separate-one forming a solid and the other remaining a liquid. The solid is called casein and the liquid is called whey. From that point forward, whey can undergo any of a number of processing techniques to ultimately yield a purified whey protein powder. As in any processing, the trick is basically to keep the good and filter out the bad.
Though its most prized component is protein, whey also borrows from milk's lactose, fat and mineral content. Now, what we simply call "protein" is actually a complex arrangement of many protein subfractions, each with unique biological properties. In whey, this includes beta-Lactoglobulin (beta-Lac), alpha-Lactalbumin (alpha-Lac), Immunoglobulins (IgGs), Glycomacropeptides (GMPs), Bovine Serum Albumin (BSA) and minor peptides such as lactoperoxidases, lysozyme and lactoferrin. Recent advancements in filtering technology have allowed for precisely defined separation of such components, resulting in purer, more targeted whey protein products.
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