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WE SH IP TO ALGERI A VIE W D E TAILS

How Seasonal Variations In Cow’s Milk

Affects Whey Protein

Learn why differences in whey, including color caused by

changes in a cow's seasonal diet and beta-carotene intake, are
not indicative of overall protein quality.

From time to time, a client will question why their whey protein seems “different.”  This
has to do with source of cheese that the whey was derived from, and the associated
method utilized in cheese production. Another reason they whey can be "different" has to
do with the diet of the cows during lactation.

The science behind transforming milk to cheese is a complex chemical process. Cow's
milk is rich in a wide range of chemical compounds that can be processed into various
dairy products such as cheese, butter, and yogurt.

Specifically, the milk component involved in cheese production is a soluble protein

called casein. The enzyme rennet can be used to catalyze the conversion of casein in
milk to para-casein by removing a glycopeptide from the soluble casein. Para-casein
further coagulates, in the presence of calcium ions to form white, creamy lumps called
the curd, leaving behind the supernatant called the whey.

There is no standard method of cheese making; limitless variations exist for all stages of
the process: pre-ripening, curdling, addition of artificial ingredients and salt for flavor,
and aging. This variation in processing accounts for the wide range of cheeses
commercially available, differing in texture and flavor. The curd can also be processed
with other techniques to make a variety of desserts. However, all processes have one
thing in common: the separation of the curd from the whey.
Commercially, there are two main approaches for preparing milk
MGN Whey Protein
for curdling:

1.  Curdling via microorganisms or...

2.  Using a strong acid such as hydrochloric acid.

The differences in these methods affects the resulting quality of the final cheese. The
variations and different types of starting cultures, amount, and process time are what
leads to more sophisticated types of gourmet cheeses. The efficiency related with using
a strong acid will generate a commercial grade cheese without much complexity.

Regardless of the process utilized to prepare cheese curds, whether it is high end or
economy cheese, the resulting supernatant, or phase separated liquid, is where we
derive whey protein that is ultra-filtered several times and spray dried before becoming
the rich, high quality protein supplement known for its benefits in the bodybuilding and
general health industries.

Since whey is the byproduct of an organic raw material-aka cheese (I use the word
organic meaning “natural” not certifying a commercial farming method), there are times
that whey protein will be “different” from batch to batch regardless if it made using the
same exact formulation.  In addition to the cheese curling method, the diet of the cows
will affect the whey protein color as well.

Sometimes whey has a more yellow/orange hue, as opposed to a light cream/white

color. Cheese manufacturers compensate for this variation by adding a food grade
titanium dioxide pigment (very common with mozzarella cheese production).

Cheeses, and whey for that matter, that have a more yellow/orange color have the same
protein quality. The cows were fed a diet that contained small amounts of beta carotene,
which contain annatto pigment. This is the same natural pigment that gives carrots it
orange color.

Pasture fed cows that consume fresh grass produce whey with a higher beta carotene
content. During the winter, a cow’s diet consists primary of hay. Hay contains less beta
carotene, which results in a “whiter” whey.

At the end of the day, the nutritional quality is the same of whey regardless of the color.
However, there is a perception that the lighter colored whey is higher quality, when in fact
it only means that the cows had less beta-carotene in their diet at the time.

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About The Author

Team MGN
Muscle Gauge Nutrition is a line of bodybuilding, fat loss & fitness supplements designed to
make the highest quality ingredients available to everyone at a price you can afford.
View all by Team MGN »
 1 Comment + Post Comment

Posted Mon, 03/31/2014 - 15:47 LIKE 35

Dustin
+1 Team MGN for taking the time to write on a topic that most of us aren't even aware we
should be considering, +1 Muscle&Strength for providing the platform. Interesting read,
definitely appreciated.

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