The technology for the production of whey protein

Abstract

Abstract. Whey protein, characterized by its high rate of proteins, amino acids and its low fatty content, is a product based on whey. Indicated mainly for obtaining lean mass and supplementation, being a product of extensive and intensive use. The range of whey occurs by the activity of ion exchange during the conversion of milk into cheese. Due to the varied production and processing techniques, numerous processes are carried out to obtain the ideal product. The supplement differentiates according to its concentrations, mixtures, processing and biological value. Above all, there are three product classifications: concentrate, isolate and hydrolyzed. Protein supplements exist in different forms: powder, liquid, capsules, gel, flakes or bars. The technologies achieved in the chain of this product are extremely important, so that its quality is defined. Starting with protein extraction from whey, which, the better the extraction is made, the purer whey protein will be. The smaller the presence of other substances, such as fats and carbohydrates and the maximum protein concentration, the greater importance this product will have within the market.