Lifestyle

How Whey Protein is Made

Whey is a natural component found in many of the dairy products we consume daily — including milk, cheese (both hard and soft), yogurt, and milk-based desserts like frozen yogurt and pudding. It’s classified as a dairy protein, meaning the majority of the protein found as supplement comes from Sweet Whey or the protein found in cow’s milk. Milk itself is mostly water and contains all three macronutrients: carbohydrates, fat, and protein. There are two primary proteins in milk — Casein Protein and Whey Protein. About 80% of milk protein is Casein Protein, while the remaining 20% is Whey Protein.

How Whey Protein is Isolated

Thanks to modern advancements in food science and technology, the process of extracting Whey Protein from milk has significantly improved. Whey Protein and Casein Protein are separated during the cheesemaking process. Why? The two proteins have different physical properties. Casein Protein wants to become a solid, making it ideal to form the solid curds which lead to cheese and Whey Protein wants to stay more liquid making it ideal for a myriad of applications including protein supplements. This separation process typically involves adding enzymes such as lipase to begin the separation and then rennet which begins the curd formation of the Casein Protein. As coagulation begins, the Casein Proteins thicken and separate from the liquid Whey Proteins. The Whey Protein is then collected, pasteurized, and dried into powder form. Depending on the filtration and processing methods used, Whey Protein can be made into three primary forms:

Whey Protein Concentrate (WPC)
Whey Protein Isolate (WPI)
Whey Protein Hydrolysate (WPH)

Each type varies in protein content and the amount of carbohydrates and fat it contains. Generally, the more filtered the product, the higher the protein content and the fewer non-protein components it contains. All are complete high-quality proteins, as compared to some other single source proteins such as pea or rice which alone or incomplete proteins and as such may not optimally source your muscle goals. Your choice depends on your dietary preferences, nutritional goals, and personal taste.

Closer Look at the Main Types of Whey Protein

Milk protein naturally contains carbohydrates and fat. Therefore, the main difference you’ll see between Whey Protein Concentrate and Whey Protein Isolate are the levels of macronutrients. In other words, the isolate filtration process removes some of the carbs and fat, and results in a higher ratio of protein.

Whey Protein Concentrate (WPC) Contains slightly more carbohydrates and fat, as it undergoes slightly less filtration. WPC typically offers up to 80% protein by dry weight. It has a creamy, milkshake-like texture and is great for rich flavors like chocolate, vanilla, or strawberry.
Whey Protein Isolate (WPI) is further filtered to remove more of the carbs and fat, resulting in up to 90% protein by dry weight. It has a lighter taste and works well for fruit-based flavors like mango, peach, or pineapple.
Whey Protein Hydrolysate (WPH) is made from WPI, but the protein is enzymatically “pre-digested” or broken down into smaller amino acid chains. This form is often used in medical nutrition and is typically the most expensive due to additional processing.

Both are high quality proteins derived from milk. However, gram for gram, WPI contains less fat, cholesterol, and carbohydrate than WPC, and may be slightly more expensive due the extra filtration steps required for its production.

Benefits of Whey

Whey is a complete protein, meaning it contains all nine essential amino acids (EAAs) that the body cannot produce on its own. It's also naturally rich in Branched-Chain Amino Acids (BCAAs) — Leucine, Isoleucine, and Valine — which are very important to support muscle protein synthesis. Whey protein is especially high in leucine, a key trigger for muscle growth and recovery. Its BCAA ratio is 2:1:1 (Leucine : Isoleucine : Valine), the same ratio found in a glass of milk and in human muscle tissue. Compared to Casein Protein (the other major milk protein), Whey Protein digests and absorbs faster — with amino acid levels peaking in the bloodstream roughly an hour after consumption.

In addition, whey protein isn’t just for active individuals—it can be beneficial for all healthy adults. Protein goes far beyond supporting muscle; it plays a vital role in nearly every aspect of the body, from structural integrity to essential regulatory functions. As a powerhouse nutrient, protein helps the body perform and thrive on multiple levels.

How to Use Whey

Meeting your daily protein needs is essential for maintaining overall health, muscle mass, and recovery. If you're not getting enough protein from whole foods, Whey Protein supplements can help fill in the gaps. When to use whey protein depends on your individual goals and routine. It can be consumed:

Post-workout for muscle recovery
First thing in the morning
Between meals
As part of a meal
Before bed
Or anytime you need a convenient protein boost

Whey Protein is a versatile and convenient tool to help support a balanced diet. Find the timing and method that works best for you.

Key Takeaways

Whey Protein is a high-quality, complete protein derived from milk that plays a valuable role in supporting muscle recovery, overall nutrition, and daily protein intake. Whether you choose Whey Protein Concentrate (WPC), Whey Protein Isolate (WPI), or Whey Protein Hydrolysate (WPH), each offers unique benefits depending on your dietary needs, taste preferences, and goals. Remember, all forms digest quickly and provide all Essential Amino Acids to support muscle, including BCAAs. Evaluate your personal goals — whether you're building muscle, managing weight, or simply filling nutritional gaps. Start by adding it post-workout, between meals, or whenever you need convenient, high-quality protein. Experiment with flavors, serving sizes, and timing to discover what works best for you. Want to learn more about Isopure products? Shop here!