Editing Whey (section)

=== Whey protein ===
{{see also|Protein quality}}
[[File:Whey powder.jpg|thumb|Containers of whey protein being sold at a [[health food store]]]]
[[Whey protein]] is commonly marketed as a [[dietary supplement]], and various health claims have been attributed to it in the [[alternative medicine]] community.<ref name="EFSA2">{{cite journal|author=((EFSA Panel on Dietetic Products, Nutrition and Allergies))|date=October 2010|title=Scientific Opinion on the substantiation of health claims related to whey protein|journal=EFSA Journal|volume=8|issue=10|pages=1818 |doi=10.2903/j.efsa.2010.1818|doi-access=free}}</ref>  Although whey proteins are responsible for some [[milk allergy|milk allergies]], the major allergens in milk are the [[casein]]s.<ref>{{cite journal |author=Wal JM|date=November 2004|title=Bovine milk allergenicity |journal=Ann. Allergy Asthma Immunol. |volume=93|issue=5 Suppl 3|pages=S2–11|doi=10.1016/S1081-1206(10)61726-7|pmid=15562868}}</ref><ref>{{cite journal|vauthors=Burks W, Helm R, Stanley S, Bannon GA|date=June 2001 |title=Food allergens|journal=Curr Opin Allergy Clin Immunol|volume=1|issue=3|pages=243–248|doi=10.1097/01.all.0000011021.73682.01 |pmid=11964696|s2cid=26812470}}</ref>

Whey is the primary ingredient in most [[protein]] powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis.  Whey protein has a high level of [[leucine]],<ref name="Live Science">{{Cite news|url=http://www.livescience.com/45120-whey-protein-supplements.html|title=What Is Whey Protein?|publisher=Live Science|date = April 24, 2014  | access-date=2017-05-18}}</ref> one of the three [[branched-chain amino acid]]s, making it ideal for muscle growth and repair.{{cn|date=September 2022}}<ref>{{Cite journal |title=Branched-chain amino acids and muscle protein synthesis in humans: myth or reality? |date=2017 |pmc=5568273 |last1=Wolfe |first1=R. R. |journal=Journal of the International Society of Sports Nutrition |volume=14 |page=30 |doi=10.1186/s12970-017-0184-9 |pmid=28852372 |doi-access=free }}</ref>  Whey is [[pasteurization|pasteurized]] to assure that no harmful bacteria are breeding in the liquid.  It is heated to {{convert|70|–|80|C}} and is then cooled back down to {{convert|4|C}}.  Studies have shown that this process of using extreme temperatures eliminates 99.7% of [[bacteria]] without coagulating the protein into a solid mass.  Next, the whey must be filtered, and so is loaded into a massive web of ceramic filters and stainless steel turbines.  These machines work to separate out the [[lactose]] as well as the fats, leaving a liquid of 90% whey protein.<ref>{{Cite book|title=Protein purification : principles, high resolution methods, and applications.|date=2013|publisher=Wiley|isbn=978-1118002193|oclc=898985336}}</ref>

Hydrolysates are whey proteins that are predigested and partially [[hydrolysis|hydrolyzed]] for the purpose of easier metabolizing, but their cost is generally higher.<ref name="Foegeding2"/>  Highly hydrolysed whey may be less [[allergen]]ic than other forms of whey,<ref name="Lee2"/> due to the fact that the short chain peptides obtained by hydrolysis are less antigenic, because of the elimination of sequential epitopes.<ref>{{Cite journal |last1=Foegeding |first1=E. Allen |last2=Davis |first2=Jack P |last3=Doucet |first3=Dany |last4=McGuffey |first4=Matthew K |date=2002-05-01 |title=Advances in modifying and understanding whey protein functionality |url=https://www.sciencedirect.com/science/article/pii/S0924224402001115 |journal=Trends in Food Science & Technology |language=en |volume=13 |issue=5 |pages=151–159 |doi=10.1016/S0924-2244(02)00111-5 |issn=0924-2244|url-access=subscription }}</ref>

Native whey protein is extracted from skim milk, not obtained as a byproduct of cheese production, and is produced as a concentrate and isolate.<ref>{{cite web |url=http://www.dairyaustralia.com.au/~/media/341F6B4315484280B47F88504BCFB42F.pdf|archive-url=https://web.archive.org/web/20150330025602/http://www.dairyaustralia.com.au/~/media/341F6B4315484280B47F88504BCFB42F.pdf|url-status=dead|archive-date=2015-03-30|title=Technologies for whey processing: "Is there a better whey?"|author1=Alan L. Kelly|author2=Seamus A. O'Mahony|website=Dairyaustralia.com.au|access-date=2016-05-19}}</ref><ref>{{cite web |url=http://www.usdairy.com/~/media/usd/public/technicalreportmilkfractionationtechnology.pdf.pdf|title=Technical Report: Milk Fractionation Technology and Emerging Milk Protein Opportunities|last=Burrington|first=Kimberlee |website=USDairy|publisher=U.S. Dairy Export Council|access-date=23 May 2016}}</ref><ref>{{Cite web|url=http://www.denverpost.com/2016/05/23/leprino-foods-enters-direct-to-consumer-whey-protein-market-with-ascent-protein/ |title=Leprino Foods enters direct-to-consumer whey protein market with Ascent Protein|access-date=2016-06-01|date=2016-05-23}}</ref>