How is way protein made

Cheese’s Byproduct:
Begin with pasteurized milk. Enzymes enter the scene, curdling the milk. The solid curds become cheese, while the liquid whey takes center stage.
Whey, the unsung hero, awaits its transformation.
Concentration and Isolation:
Whey undergoes a metamorphosis. It’s pasteurized, then concentrated and isolated.
Two methods weave this magic:
Membrane Filtration: Like a molecular sieve, it sieves out proteins.
Ion Exchange Technology: Charged particles dance, separating proteins from the whey sea.
The Whey Powder Ballet:
Picture this: liquid whey pirouettes into powder form. It’s like powdered stardust—ready to fuel muscles, repair tissues, and elevate workouts.
Each scoop whispers tales of amino acids—the building blocks of strength.
From Cow to Canister:
It takes about 200 liters of milk to conjure 1 kilogram of whey protein powder. That’s dedication.
Whey, swift in digestion, dances through your system, replenishing muscles post-workout.