The Accidental Origin in Ancient Cheesemaking
For centuries, liquid whey was an unintentional, and often unwanted, byproduct of creating cheese. The true beginning of whey comes not from a specific inventor, but from the process of making cheese, an art that dates back to the very beginnings of animal domestication.
Discovered as a Byproduct (5500 BC)
Archaeological evidence points to the earliest cheesemaking in Kujawy, Poland, around 5,500 BC. Early cheesemakers learned that by treating milk with an acid, it would separate into a solid curd (which became cheese) and a watery liquid. This nutrient-rich but perishable liquid was the world's first whey. Initially, it was often discarded, fed to animals, or reused as a starter culture for subsequent cheese batches.
Medicinal Use by Hippocrates (460 BC)
The perception of whey began to change in ancient Greece, where Hippocrates, the "father of medicine," recognized its health benefits. He prescribed this liquid, which he called "lactoserum," to his patients to boost their immune systems and aid in healing. This practice was carried on by Roman physicians like Galen centuries later.
From Medicinal Tonic to Fashionable Drink
Over the centuries, whey's appeal continued to grow, shifting from a medicinal remedy to a fashionable wellness product.
European Whey Houses (17th Century)
By the 17th century, whey had become a popular beverage, leading to the opening of "whey houses" in England and Switzerland. These establishments were the predecessors to modern coffee shops, where patrons gathered to socialize and drink various whey-based products. People also used whey in baths and applied it topically, believing it possessed anti-aging and skin-rejuvenating properties.
First Attempt at a Powdered Form (19th Century)
By the late 1800s, scientific understanding of milk proteins was advancing. In Germany, a product called "Plasmon" was introduced in 1890. This tasteless, gritty powder was an early commercial attempt at a concentrated protein, marketed for hospital use. Strongman Eugen Sandow also promoted it as a supplement for athletes. This marks a significant step toward a modern whey protein supplement, but the product was a far cry from today's formulas.
The Birth of the Modern Supplement
The mid-20th century saw the true emergence of protein powder as a sports supplement, but the quality and taste were still a long way from the present day.
Pioneers in the 1950s
- Bob Hoffman: In the 1950s, Bob Hoffman of York Barbell Company became a prominent figure in the bodybuilding world and started selling his own high-protein tablets.
- Rheo H. Blair: Around the same time, nutritionist Rheo H. Blair (then Irvin Johnson) advertised his "Hi-Protein Food" in Hoffman's magazine, leading to a competitive market. These early supplements were often a mixture of different protein sources, like milk and egg whites, and were notorious for their poor taste and mixability.
Technological Leaps in the 1970s
Before the 1970s, powdered whey was often a heat-denatured, poorly soluble, and unpleasant product. The invention of membrane filtration in 1971 completely changed the game for protein supplements. This cold-temperature process allowed for the effective separation of whey proteins from lactose and fats, creating a much purer, better-tasting, and highly soluble powder. Ultrafiltration led to the creation of higher-quality concentrates and isolates, laying the groundwork for the modern industry.
Comparison of Early vs. Modern Whey
| Feature | Ancient Liquid Whey | Early 1950s Protein Powder | Modern Whey (Concentrate/Isolate) |
|---|---|---|---|
| Form | Watery liquid | Gritty, poorly soluble powder | Fine, highly soluble powder |
| Purity | Mixed with lactose, minerals, and other milk solids | Variable, often denatured and impure | High protein percentage (up to 90%+) |
| Taste/Solubility | Tart and variable | Poor taste, chalky texture | Wide range of flavors, excellent mixability |
| Primary Use | Waste product, medicinal tonic, or beverage | Targeted at bodybuilders and athletes | Broad market: athletes, weight management, general health |
| Technology | Natural coagulation (rennet/acid) | Basic drying methods | Membrane filtration, ion-exchange |
The Mainstream Explosion (1990s-Present)
Fueled by advancements in processing and a growing mainstream interest in fitness, the 1990s marked the era when whey protein went from a niche bodybuilding product to a global dietary staple. Companies like Optimum Nutrition and EAS further refined formulas, offering a vast array of flavors and products. The market expanded beyond hardcore athletes to include everyday gym-goers, individuals on weight management plans, and anyone seeking a convenient protein source.
Conclusion: A Long History of Transformation
The question "when was the first whey protein invented?" reveals a long, storied history rather than a single event. While liquid whey existed for thousands of years as a byproduct of cheese, the invention of a palatable, concentrated protein powder is a relatively modern phenomenon, largely driven by pioneers in the mid-20th century and revolutionized by advancements in filtration technologies in the 1970s. Its journey from a discarded liquid to a high-tech nutritional supplement is a testament to how innovation can transform perceived waste into a globally valuable product. Learn more about the history of protein powder from sources like True Protein.
