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Home » Protein » Animal source protein » Whey protein basics
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Whey protein basics


Whey is a by-product of cheese production. During curdling, casein is separated from the water-soluble component of milk which is the whey. After the processing of whey, it is launched onto market in the form of powder which has high biological value and is easily digestible. The biggest advantage of whey products is that they provide the body with good quality protein, and in addition to this, they do not contain such components as fat or carbohydrate in large quantity.

Major forms of whey protein supplements


These products usually contain a low level of cholesterol, fat, and carbohydrate, but compared to the other forms they have a higher biological value

Average protein content: 29-89%


By removing the fat and lactose, higher protein content can be attained besides a low biological value

Average protein content: above 90%


Predigested and partially hydrolyzed products whose price is generally higher, but they are easily digestible.

Average protein content: above 80%

Average amino acid profile of whey protein concentrate

Isoleucine: 49.7-57.3mg/g
Leucine: 79.8-106.6mg/g
Valine: 18.4-59.3mg/g
Lysine: 76.1-88.1mg/g
Methionine és Cysteine: 79.7mg/g
Phenylalanine és Tyrosine: 58.2mg/g
Threonine at 61.1-68.7mg/g
Tryptophan: 17.3mg/g
Histidine: 7.8-18.7mg/g
Alanine: 42.1-55.5mg/g
Arginine: 22.0-27.1mg/g
Glutamine: 141.4-158.4mg/g
Glycine: 13.8-53.2mg/g
Proline: 46.7-66.6mg/g
Serine: 38.8-53mg/g
Aspartic Acid: 94.1mg/g

Recommended amount

For adults the protein requirement is 0.8-1.5 grams per kilogram of bodyweight. For athletes it is 1.6-2 grams per kilogram of bodyweight.Dietary supplements do not substitute a balanced diet, so it is not advisable to consume more than 50% of the daily requirements of protein supplements either.