Is all processing of the whey protein done at cold temperatures and in a way that doesn damage the fragile protein fragments?
The milk is pasteurised using a high temperature for a short period so that it does not affect the protein folding. If the protein were kept at a high temperature for a longer period it would become damaged or as it is called “denatured”. Following pasteurisation the protein is concentrated by passing over ultrafiltration membranes which retains the larger protein molecules and lets the other smaller molecules pass out. This process is also performed at low temperatures. An indication of how well the structure of the whey protein has been maintained is by checking the solubility as damaged protein will not be so soluble in water.
