Re: How the whey WE use is made: Thanks

[Guest guest]

Thanks for this information as we purchased a 750 grams weight, pack of

unflavoured

whey powder at retail for $60.

http://balanceproducts.co.nz/ViewProduct.aspx?id=298 The label insisted (as did

the company to my enquiries) that this was un-denatured,

(despite Fonterra's refusal to confirm flash pasteurisation or not, except to

say the raw

milk was pastuerised according to health laws) Other available brands did not

stipulate

such. It was also ion-exchange treated which made me wonder.

http://www.fonterra.com/wps/wcm/connect/fonterracom/fonterra.com/Home/

So thanks for this item.

>

> <extract> Whey Protein Manufacturing

>

> Protein from bovine whole milk consists of approximately 20-percent

> whey protein. When casein is removed from whole milk, liquid whey

> remains, having a protein concentration of about 65 percent. The

> following is a summary of the Ohio State University method of

> manufacturing whey protein powder. Milk is high-temperature, short-

> time pasteurized (163 degrees F for 30 seconds) and held overnight at

> 40 degrees C. The following morning the mixture is cooled to 30

> degrees C, inoculated with a lactic acid culture, and incubated for

> 30 minutes. Rennet extract is added and the mixture is stirred,

> resulting in coagulation of curd.

>

> Rennet is derived from the abomasum (fourth stomach) of newly born

> calves. Chymosin, the active enzyme ingredient of rennet, aids in the

> coagulation of milk by separating it into curds and whey. In a newly

> born calf, chymosin aides in the digestion and absorption of milk.

> Adult cows do not have this enzyme.

>

> The liquid whey is drained through a stainless steel screen and the

> remaining curd is cut and cooked at 30 degrees C. Whey liquid is then

> filtered at 45 degrees C and brought to a pH of 3 by adding citric

> acid. The liquid is filtered to one-fifth its original volume,

> resulting in whey concentrate that is approximately 80-percent

> protein. This can be additionally micro-filtered to increase protein

> concentration to as high as 95 percent.

>

> The final whey protein concentrate is warmed and spray-dried to

> achieve whey protein powder. Whey protein concentrates can then be

> put through an ion-exchange process to remove fat and lactose. In

> addition, some manufacturers hydrolyze (cleaving peptide bonds via

> enzymes or heat) the whey to provide more peptides and free amino

> acids in the final product. (4)

>

> The commercial success of whey protein has led to the development of

> high quality whey protein supplements manufactured as primary

> products and not as a byproduct of cheese manufacturing.

> Manufacturers take special care to preserve the biological activity,

> native protein structure, and protein-bound-fats in the finished

> product. Proteins are processed under low temperatures and not

> exposed to fluctuating pH changes to avoid denaturing the native

> structures. In addition, the source of milk and the health of the

> milking cows is thought to contribute to immune-enhancing activity of

> whey products. (5,6)

>

> </extract> cite: http://www.encyclopedia.com/doc/1G1-118891849.html

>

> See, the optional hydrolyzation (last step) is the kicker as far as

> free glutamine goes. Nonetheless, glutamine and glutamate reactions

> are rare.

>

> Duncan

>