Whey is an all-natural by-product of milk during cheese production. It consists of all the essential amino acids required for protein synthesis. During the industrial production of cheese and curd, milk goes through a structured process which includes pasteurization, inoculation and incubation before rennet extract is added. The addition of rennet extract assists the coagulation of milk and separates it into curds and whey.
Sinew Nutrition uses high quality protein powders to maintain the quality of the products and give the desired output.
Whey Protein Concentrate
Once the whey and curds have been separated, the mixture is filtered and neutralized using citric acid. Continuous filtration of this liquid whey concentrates its protein percentage down to around 80% protein. Further microfiltration boosts protein concentration up to 90%. The liquid whey solution is then warmed and spray dried to become a whey protein powder. This is known as whey concentrate and still includes a small amount of fat and carbohydrates (in the form of lactose).
This form of protein can have between 29-90% total protein but 70% and 80% concentrations are the most commonly seen in sports nutrition supplements. Whey concentrate comes in at the lowest price of the different types of whey protein.
Whey Protein Isolate
Whey Protein Isolate is another variation of whey protein, based on different production processes that are applied to the whey.For whey isolate production,water is removed along with most of the lactose and fat to give a 95% protein concentration.
Whey Protein Hydrosylate
Whey Hydrolysate, is another form of whey protein, partially pre-digested with enzymes. This enzymatic pre-digestion is applied to break down some of the amino acid peptide bonds into shorter chains, which accelerates the absorption and amino acid availability in the body. Whey protein hydrolysate is commonly suggested to be the optimal form of whey protein where fast absorption is needed (such as directly after a workout).
