Described as sweet cheese whey, does this mean that the whey protein is a by-product of a cheese making process?
Yes – the cheese making process removes the milk fat and most of the casein protein. The enzyme used in cheese making cuts a small fragment from the casein protein causing the casein to fall out of suspension together with the milk fat producing curds which are then processed to make cheese. The small casein fraction called glycomacropeptide remains in the liquid (whey) together with the valuable whey protein, milk sugar and minerals. The whey is then processed to extract the whey protein.
