The process of making whey protein creates three main products: concentrate, isolate, and hydrolysate (or hydrolyzed whey). The main difference between the three is protein content, the protein’s amino acid length, and cost. Does this added cost lead to additional benefits?
Whey protein is a byproduct of cheese production. Milk is made up of two proteins: whey and casein. To make cheese, the proteins are separated. The protein powder we take after a workout starts its journey as a thin, watery liquid. This liquid is processed, and eventually turns into the powder we all love. The amount of processing dictates its final form.