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But, are you aware of how long it has been around? It might be a lot longer than you think. In times gone by eating these two by products was common. Who can forget that eating curds and whey was a favorite pastime for Little Miss Muffet? The amazing truth is that no one knows.
In fact, our best guess is it was a complete accident! Somebody, somewhere, left a cup of milk out one night and forgot about it. When they eventually found that cup, they discovered a process of separation occurred.
Yes their forgetfulness had produced curds and whey! Archeologists have found the earliest known examples of cheesemaking from over 7, years ago , in Poland. So, we know that all those years ago, there was knowledge of curds — which made the cheese — and whey, which was discarded.
So whey had been discovered…but it was still being discarded wastefully. To discover the first use of whey as a nutritional aid, we now turn to ancient Greece.
Until now, whey was considered either a homeopathic tonic or the useless byproduct of cheesemaking. Early attempts at concentrating and drying whey took place in the 's. These early attempts involved one of four methods: [9]. However, these initial attempts at drying and concentrating were not very successful due to the hygroscopic nature of lactose and the high cost of the process.
Interestingly enough, roller dying is still used today by some manufacturers to produce whey powder. In roller drying, whey is dried on the surface of a heated drum, and then removed by a scraper. The next major milestone in the refinement of whey came in with the introduction of a long-tube multiple-effect evaporator. As you might recall from science class, as pressure decreases, so too does the boiling point of water.
The vapor generated from the first tank is subsequently used to heat the next tank, meaning that only one external heating source is needed for the first tank. Originally developed in the 's, the spray dryer was not used in the manufacturing of whey protein until You might be interested to learn that spray drying is still used presently with the production of various foods and pharmaceuticals, as it the the preferred method for drying heat-sensitive materials.
Spray drying is a method of producing dry powder from a liquid via the application of a hot gas. So, while things were continuing to improve, they were still a long way from the whey protein we know and love today. Many of you reading this may or may not be familiar with Bob Hoffman.
He was the owner of York Barbell as well as the coach of the United States Weightlifting team from the late 's through the early 's. Hoffman was a prominent figure in the birth of physical culture, rivaled only by that of the Weider brothers, who came to prominence in the 's.
In the 's, Hoffman was approached by noted nutritionist Paul Bragg who wanted to team up with the reputed weightlifting coach to create a line of supplements for weightlifters.
Hoffman balked at the idea, as he was a strong believer in the idea that all a weightlifter needed was good nutritious food. Hoffman finally came around to the idea of developing a line of supplements as he saw the changing landscape of the weightlifting and bodybuilding market.
Interestingly enough, Hoffman was not the first well-known weightlifter to sell supplements. Eugene Sandow, the godfather of bodybuilding, reportedly sold supplements back in the early 's! In , a man named Irvin Johnson, who would later call himself Rheo H. As expected, aspiring bodybuilders and weightlifters flocked to the supplement. A world famous food research laboratory is put to work. Their chemists and the doctors, who are a part of their organization, work out the product.
They profit by their years of study, experience and research. After a lengthy period of research and testing, the proper blend is obtained.
It must be nutritious, containing—as far as possible—all the necessary amino acids, and it must be pleasant to the taste, so that using it is a pleasure. The blend has been prepared and then the aid of a big, nationally known packing company, is enlisted. It is their work to fill the prescription or formula, to prepare the food as outlined by the research laboratories.
The ingredients must be handled in a sanitary manner, properly packaged and prepared for shipment. All of this was done with the Hoffman products. We never leave anything to chance. Unfortunately, Hi-Proteen was not all that well received by the public, due to its poor taste and bowel discomfort it gave consumers. Entering the 's, protein powder research continued to increase and improve, and Irvin Johnson re-entered the scene. Only now, Johnson is now known as Rheo H.
As a result, he routinely had his clients consume digestive aid capsules containing hydrochloric acid and peptain to help them digest his protein. Additionally, unlike Hoffman, Blair was meticulous about his protein mixture, so much so that he mandated his powders contain a strict ratio of two parts calcium to one part phosphorus. The reason for this is, in that era, bodybuilders were concerned that too much phosphorus in the diet led to irritability and nervousness.
Blair also added to his protein mix iron phosphate and natural vanilla flavoring. To improve flavoring, Blair used cyclamate, an artificial sweetener that was removed in following a US government ban on the ingredient due to its potential as a carcinogen.
Subsequently, Blair produced an unsweetened version, and then, in the 's, infused his Protein Powder with fructose. So successful was Blair that Hollywood actors, including Charlton Heston and Robert Cummings, sought out his coaching.
Heading into the 's, bodybuilding is growing in popularity creating a boom of supplements in the supplement industry and physical culture. Prior to , the only form whey came in was a gritty, insoluble, yellowish-brown powder with poor taste and viscosity. Membrane filtration is a sieving process where whey is forced through progressively narrower semi-permeable membranes.
As the whey passes through each of these screens, more of the unwanted compounds a. The filters used in this process are made from ceramic, cellulose acetate, polysulfone, or zirconium oxide. The idea of membrane filtration was originally developed for water desalination in the 's, and it was first introduced to the food industry in Whey processors typically use one of five different forms of membrane filtration, though sometimes they can combine two or more methods to create whey protein powders with different protein contents.
The different filtration methods are:. The primary differences between the individual types of filtration boil down to membrane pore size which affects mineral and microbe remove and cost. The more heavily you filter something, and the smaller, cleaner particle you want to get i. The inner machinations of each type of filtration method are not so important as realizing filtration micro and ultra are the primary methods for manufacturing whey protein powder these days.
What makes filtration such an appealing option, especially when discussing whey protein, is it does not require heat, meaning those important immunoprotective components in whey are retained as is the shape of the protein molecules.
As a result, in whey separation via ultrafiltration commenced and with it came improved protein taste, texture, and quality. Ultrafiltration of whey leads to increased selectivity in the concentration of the protein. In diafiltration, water is added to the retentate and the new mixture undergoes a second round of ultrafiltration.
Around this same time late 60's - early 70's , another whey refining process was gaining popularity -- ion exchange resin. This process uses chemical reagents such as hydrochloric acid or sodium hydroxide to adjust the pH of whey and separate out the protein.
More specifically, raw whey is transported through a column. As the way travels, protein is gathered while the rest of the compounds in the whey pass through.
Menu 0. History of Whey Protein. In , a patient, who could not be cured by his doctors, went to the Swiss mountain village of Gais where he was healed by drinking whey on a daily basis. Word spread and people flocked to Gais to benefit from the miraculous properties of whey protein. A health spa was soon opened in this tiny village, followed by more than spas across Switzerland, Austria and Germany.
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