Whey Proteins are the native proteins recovered from milk separated by high technology ultra filtration process, and are also called the “Milk Serum Proteins.

Whey Proteins are present in soluble form in the milk, which is a by-product of cheese that is manufactured from cow milk. The milk is first coagulated by application of either rennet or acid casein is precipitated. Rest of the liquid is called whey from which whey proteins are recovered. To retrieve whey proteins whey is clarified and pasteurized. The pasteurized whey is then passed through the membranes called ultra filtration technology to concentrate proteins to various levels between 20% to 80% as per end use/application suitability and requirements.

The biological value or BV of whey protein is very high to that of naturally occurring proteins ( eg. egg, soya, beef, casein etc) , and for this reason is sought after by masses. Biological value is determined by evaluating many aspects but in particular amino acid profile and protein digestibility. Whey Proteins have an excellent biological value as they score highly on both counts. It is easily digestible, so that sufficient number of amino acids reaches the body’s cells to permit them to make the proteins they need. Besides whey, the only other food that contains very high levels of BV are whole eggs as well as egg whites. The key to whey protein and difference between whole eggs however is that whey protein does not contain high levels of fat like that of the eggs.

Fresh liquid whey protein is made up of only about 1% protein. The reason for this is because liquid protein is comprised for the most part of lactose and water. This means to create a kilogram of super-high quality protein isolate it usually takes about 230 liters of milk





Branched Chain Amino Acid (BCAAs)

The building blocks of proteins- are formed mostly of carbon, hydrogen, oxygen, and Nitrogen. Your body needs to use 20 or so different forms o acids to function. Although Whey are all Important, 11 or so of these amino acids are considered Non- essential Amino Acids because these can be synthesized by the human body. Nine or so amino acids-which cannot be by the synthesized by the body are known as Essential Amino Acids.

These amino acids are also classified as semi-essential. This means they must be made up form Essential amino acids if insufficient amounts are eaten When this occurs, the body’s supply of certain Essential amino acid is depleted. Researching now suggest that some other non-essential amino Acids assume a more essential status when the body cannot readily generate them. This occurs During some illness. ‘Glutamine’ may assume an essential status in traumatic injury, especially in the Period after intestinal surgery, and ‘arginine is essential for children born preterm.

Essential Amino Acids

The amino acids that cannot be synth by humans in sufficient amounts must be included in the diet. These nine essential amino acids are also called indispensable amino acids.

It is important to note that these essential amino acids follow the principle of the All or note: Either all essential amino acids are available or none can be used. Once any of the nine essential amino acid in the body is used up, further protein synthesis would be impossible. The remaining amino acids would be converted to fat and stored as such. The essential amino acid in smallest supply in a food diet becomes the limiting factor called the limiting amino acid because it limits the amount of protein the body can synthesize. Moreover, if you ate only one food that contained lower-quality protein-that is one not containing an appropriate balance of all nine essential amino acids- you would need to eat much more than you would be eating to obtain enough of the essential amino acids needed for protein synthesis.



BIOLOGICAL VALUE (BV)

Biological Value measures the amount of protein nitrogen that is retained by the body from a given amount of protein nitrogen that has been consumed. Recent research finding indicate that whey proteins have the maximum biological value in comparison to other sources of protein.


PROTEIN EFFICIENCY RATIO (PER)

The Protein Efficiency Ratio (PER) is used as a measure of growth expressed in terms of weight gain of an adult by consuming one gram of food protein.

Based to the above information, it is established by nutritional experts that only 14.5 grams whey proteins in native from will satisfy the daily requirement of essential amino acids as compared to 17.4 grams Egg Protein; 12 grams Whey protein are equivalent to 20 grams of casein protein in terms of weight gain.

Source: Whey and Whey Utilization by Tadeuse/ sienkievicz/ carl- Ludwig Reidel