How did whey protein come into existence?

December 22, 2025 •

5 min read

The earliest evidence of cheesemaking dates back approximately 8,000 years to Poland, and it was during this ancient process that the liquid known as whey was first discovered, initially a disregarded byproduct.

Quick Summary

Whey protein began as a byproduct of ancient cheese production before being recognized for its nutritional value. Its journey evolved from ancient medicine and European health tonics to modern, high-tech supplementation.

Key Points

Accidental Discovery: Whey protein was first discovered accidentally as a liquid byproduct during ancient cheese-making processes in Poland around 5,500 BC.
Ancient Medicine: The first medicinal use of liquid whey was recorded in ancient Greece, where Hippocrates prescribed it as an immune-boosting and healing tonic in 460 BC.
European Health Fad: In 16th and 17th century Europe, whey gained popularity as a health trend, leading to the establishment of "whey houses" and spas.
First Supplement: The first powdered whey protein supplement, known as 'Plasmon', was developed in 19th-century Germany for hospital use before being marketed for general consumption.
Modern Refinement: Post-World War II advancements in manufacturing technology, including filtration and drying methods, allowed for the mass production of palatable whey protein powders.
Mainstream Growth: The bodybuilding boom of the mid-20th century, coupled with improved flavors and solubility in the 1990s, propelled whey protein into mainstream fitness and health culture.
Modern Applications: Beyond athletic supplements, refined whey is now used in clinical nutrition, infant formula, and various other foods and beverages.

From Waste to Wonder: The Accidental Origins

For millennia, cheesemaking involved the coagulation of milk, causing it to separate into solid curds and a liquid byproduct. Initially, this leftover liquid, or whey, was often discarded, given to animals as feed, or simply used as a starter for the next batch of cheese. The precise origins can be traced to the Neolithic period, with archaeological evidence of ancient cheesemaking tools dating back to 5,500 BC in what is now Poland. The unintentional creation of whey during this process set the stage for one of history’s most remarkable nutritional discoveries. Early farmers had no idea they were creating a superfood; they were simply working to preserve milk by turning it into a more durable form: cheese.

Whey's Ancient Medicinal and Health Applications

It didn't take long for the liquid to be seen as more than just waste. The first recorded medicinal use of whey dates back to ancient Greece around 460 BC. Hippocrates, often called the "father of modern medicine," recognized its potential and prescribed whey as an immune-boosting and healing tonic, referring to it as "serum". This tradition was continued by Roman physicians like Galen, who also used whey for its perceived health benefits.

The Rise of Whey Houses

By the 16th and 17th centuries, drinking whey became a health fad among the European elite, particularly in Swiss and English societies. So-called "whey houses" or "whey bars" were established, operating much like modern-day cafes where people could gather to enjoy a daily dose of the health tonic. Accounts from figures like Samuel Pepys, a 17th-century English naval administrator, mention visiting these popular establishments. Some even took the wellness trend to an extreme, bathing in whey for supposed anti-aging and skin-rejuvenating effects.

The Dawn of Modern Protein Supplements

The 19th century marked a significant turn for whey with the development of the first powdered protein supplement in Germany.

A Timeline of Industrialization:

1890s: A tasteless, gritty powder called 'Plasmon' was marketed, initially for hospital use. It was later promoted by early bodybuilder Eugen Sandow as a superior alternative to meat for building strength.
1930s: Technological advancements, such as the multiple-effect evaporator and spray drying, greatly improved the efficiency of refining liquid whey into powder.
1950s: With the surge of bodybuilding popularity, pioneers like Bob Hoffman and Irvin Johnson launched early branded protein powders, kickstarting the modern supplement industry.
1970s: Scientific breakthroughs identified whey's complete amino acid profile, including the crucial Branched-Chain Amino Acids (BCAAs), solidifying its role in muscle growth and repair.
1990s-2000s: Mass production and improved manufacturing led to better-tasting, more soluble powders, driving whey protein mainstream beyond just the bodybuilding community.

The Commercialization and Types of Whey Protein

As technology advanced, so did the refinement process, giving rise to different types of whey protein tailored for specific needs.


Whey Protein Concentrate vs. Whey Protein Isolate	Feature	Whey Protein Concentrate (WPC)	Whey Protein Isolate (WPI)
Processing	Less filtered; uses ultrafiltration	Highly filtered; uses more advanced crossflow microfiltration.
Protein Content	70-80% protein per serving.	90%+ protein per serving.
Lactose Content	Higher lactose, making it less suitable for the severely lactose intolerant.	Very low lactose, making it easier to digest for those with mild sensitivity.
Carb/Fat Content	Contains more fat and carbs.	Significantly lower in fat and carbs.
Cost	Generally more affordable.	More expensive due to extra processing.
Best For	Muscle building, general protein intake, and those on a budget.	Calorie-controlled diets, definition phases, and individuals with lactose sensitivities.

Beyond the Gym: Whey's Broad Applications

While famously associated with athletes, whey's high nutritional value has led to its integration into a wide array of products and uses. Beyond sports nutrition, it is now a key ingredient in clinical nutrition for patient recovery in hospitals, infant formula, and even everyday food items. Its versatility and functional properties make it a valuable addition to baked goods, dairy drinks, and snacks.

Conclusion: A Complete Journey

From an accidental byproduct of ancient cheesemaking to a discarded environmental pollutant in the early modern era, the evolution of whey protein is a testament to scientific discovery and innovation. The journey from simple liquid to a precise, scientifically formulated powder is a narrative of recognizing hidden potential. Thanks to centuries of development, what was once considered waste is now a foundational nutritional supplement used by athletes, dieters, and health-conscious individuals worldwide. The next time you drink a protein shake, you can appreciate the long history that made it possible.

The Modern Manufacturing Process: From Farm to Powder

Today, the production of whey protein is a highly controlled, multi-stage industrial process that prioritizes purity and quality. The journey begins with high-quality milk from dairy farms, where it is pasteurized to eliminate harmful bacteria. Next, the milk is curdled using an enzyme like rennet, separating it into solid curds and liquid whey. The whey is then collected and undergoes a series of sophisticated filtration processes, such as microfiltration or ultrafiltration, to remove fats and lactose. The concentrated liquid whey is then dried into a powder using a process called spray drying, which uses heated chambers to rapidly evaporate the water. This powder is then often mixed with other ingredients, like flavorings and vitamins, before being packaged for distribution.

To learn more about the differences and benefits of various types of whey, check out this guide from Healthline: Whey Protein Isolate vs Concentrate: What's The Difference?.

A Global Nutritional Staple

The transformation of whey from a marginal byproduct to a global nutritional staple has had a significant economic impact on the dairy industry. Recognizing the value of this once-overlooked liquid has created a thriving high-value protein product market. This shift not only benefits the producers but also provides consumers with a convenient and effective way to meet their protein needs for fitness, weight management, and general well-being. The constant innovation in the supplement industry, including advancements in filtration and flavor technology, ensures that whey protein will remain a cornerstone of modern nutrition for the foreseeable future.

Frequently Asked Questions

Whey is one of the two main proteins found in cow's milk, comprising about 20% of its protein content. It is a liquid byproduct of the cheese-making process, rich in amino acids, that is separated, concentrated, and dried to create whey protein powder.

Whey protein is derived from cow's milk during the cheese-making process. Milk is coagulated to separate the solid curds (used for cheese) from the liquid whey. This liquid is then purified and dried into a powdered supplement.

Ancient civilizations, particularly the Greeks and Romans, used whey for medicinal purposes. Hippocrates prescribed it as a health tonic and immune booster, and Romans continued this practice, viewing it as a healing serum.

Whey protein gained significant popularity as a supplement in the mid-20th century, coinciding with the rise of the bodybuilding movement. However, it was not until the 1990s and 2000s that improved manufacturing made it a widely accessible and palatable product for the general public.

Whey concentrate is less processed, contains more fat and lactose, and has a protein content of 70-80%. Isolate is more refined, with most fat and lactose removed, resulting in a protein content of 90% or more. Isolate is typically more expensive.

No, while popular with athletes, whey protein is a versatile nutritional supplement used by many. It is found in everything from infant formulas to clinical nutrition products for hospital patients and is consumed by health-conscious individuals for general wellness.

Modern whey protein production relies on key technologies developed in the 20th century, including ultrafiltration, microfiltration, and spray drying. These processes efficiently separate the protein from other components like fat and lactose and convert it into a shelf-stable powder.

Historically, whey was often considered a waste product of cheese-making. Concerns over the environmental impact of its disposal prompted research into its properties, ultimately revealing its high nutritional value and transforming it into a valuable food co-product.