Understanding the Source: Where Does Whey Concentrate Come From?

January 1, 2026 •

3 min read

For every pound of cheese produced, approximately nine pounds of liquid whey are created as a byproduct. It is from this milky liquid that the popular sports and nutrition supplement, whey concentrate, is born, undergoing a series of advanced filtration and drying processes to become the powder used in shakes and foods today.

Quick Summary

Whey concentrate is sourced from cow's milk during the cheesemaking process. After enzymes separate milk into solid curds and liquid whey, the liquid is pasteurized and concentrated using ultrafiltration to remove excess water, fat, and lactose, before being spray-dried into a protein powder.

Key Points

Origin: Whey concentrate is derived from cow's milk during the cheesemaking process as a liquid byproduct.
Initial Separation: Enzymes are added to milk to separate it into solid curds (for cheese) and liquid whey.
Concentration: The liquid whey undergoes filtration, typically ultrafiltration, to remove water, fat, and lactose, concentrating the protein.
Final Form: The concentrated liquid whey is then spray-dried to become a shelf-stable, easily mixable protein powder.
Concentrate vs. Isolate: Whey concentrate is less processed, retaining more fats and lactose, while isolate is further refined for a higher protein content and lower fat/lactose.
Cost and Nutrients: As a result of less processing, concentrate is generally more affordable and retains more beneficial bioactive compounds than isolate.

From Farm to Factory: The Journey Begins

Whey concentrate begins its life in a dairy setting, with fresh milk from cows. This milk is primarily composed of water, with solids including fat, lactose, vitamins, minerals, and two primary types of protein: casein (about 80%) and whey (about 20%). The entire process is a prime example of food science and efficient resource management, turning a once-discarded byproduct into a valuable and sought-after product.

The Cheesemaking Connection

The production of whey protein concentrate is inextricably linked to the production of cheese. It is during the cheesemaking process that the foundational separation of milk occurs, creating the liquid whey needed for further processing.

Milk Pasteurization: The process starts with the pasteurization of milk. Heating the milk to a specific temperature for a set time eliminates any harmful bacteria, ensuring the safety of the final product.
Coagulation: After pasteurization, enzymes like rennet or an acid are added to the milk. This causes the casein proteins to coagulate, forming a thick, gel-like substance.
Separation: The coagulated milk is then cut into smaller pieces. This cutting action and gentle heating cause the solids, known as 'curds', to separate from the remaining liquid, which is the whey. The curds are collected to be pressed and aged into cheese, while the liquid whey, still containing protein, lactose, and other nutrients, is collected separately.

The Technical Process of Creating Concentrate

With the liquid whey separated, it is transported to a processing facility where it undergoes further refinement. The goal at this stage is to remove excess water, fats, and lactose to increase the protein content, leading to the creation of whey protein concentrate (WPC).

Filtration and Drying

The key steps in transforming liquid whey into a concentrated powder involve advanced filtration techniques.

Ultrafiltration: The most common method used is ultrafiltration. The liquid whey is passed through a fine, semipermeable membrane under pressure. This membrane allows water, minerals, and lactose to pass through, while trapping the larger protein molecules. This step concentrates the protein, increasing its percentage of the final dry product. The resulting liquid can be processed further to achieve different levels of concentration, such as WPC34 (34% protein) or WPC80 (80% protein).
Evaporation: The remaining concentrated liquid is then sent through an evaporation system to further reduce the moisture content.
Spray Drying: The final, concentrated liquid is spray-dried. This involves spraying the liquid into a heated chamber, which instantly evaporates the remaining water, leaving behind a dry, powdered whey concentrate. This fine powder is then ready for blending, flavoring, and packaging.

Whey Concentrate vs. Isolate: A Comparison

While whey concentrate is an excellent, protein-rich product, it is important to understand how it differs from another popular form, whey protein isolate. The primary difference lies in the degree of processing and, consequently, the final nutritional composition.


Feature	Whey Concentrate	Whey Isolate
Protein Content	70-80%	>90%
Lactose	Higher amounts; not suitable for the lactose intolerant	Very low, often negligible amounts; generally safe for many with lactose intolerance
Fat	Retains some fat	Very low or almost entirely removed
Cost	Typically more affordable due to less processing	More expensive due to extra filtration steps
Bioactive Compounds	Retains more naturally occurring immune-boosting compounds	Lower levels due to intensive filtering
Processing	Less processing, typically ultrafiltration	Undergoes additional filtration, such as cross-flow microfiltration

For those who are not sensitive to lactose and are looking for a cost-effective protein source, whey concentrate is an ideal choice, offering a balanced nutritional profile with added natural compounds. For individuals on very strict diets or with lactose sensitivity, isolate offers a leaner and purer alternative.

Conclusion: A Valuable Dairy Byproduct

At its core, whey protein concentrate is a refined dairy product. It is an impressive example of how technological advancements have transformed what was once a waste product of cheesemaking into a globally significant nutritional supplement. The process, which starts with the simple separation of milk into curds and whey, involves sophisticated filtration and drying to create a protein-rich powder. Understanding this journey, from the dairy farm to your protein shake, highlights the intricate connection between traditional food production and modern dietary science. This full circle not only reduces waste but also provides a high-quality, complete protein source for athletes, fitness enthusiasts, and anyone seeking to boost their protein intake. You can learn more about the fascinating process of cheesemaking at the Science Learning Hub.

Frequently Asked Questions

The primary source of whey protein concentrate is cow's milk, specifically the liquid whey that remains after the milk is separated into curds during cheese production.

Liquid whey is turned into powder through a multi-step process involving filtration (to concentrate protein and remove fat/lactose) and spray drying (to evaporate the water), resulting in a fine, dry powder.

The main difference is the level of processing. Whey concentrate contains more fat and lactose, while whey isolate undergoes additional filtration to achieve a higher protein percentage with minimal fat and lactose.

Whey concentrate contains a higher amount of lactose compared to whey isolate. For those with lactose intolerance, it is often recommended to choose whey isolate, as it contains significantly less lactose.

Yes, whey concentrate is typically more affordable than whey isolate because it undergoes less intensive processing during its manufacturing.

Yes, the quality of the raw milk and the methods used in cheesemaking can affect the resulting whey. Reputable producers ensure high-quality, pasture-fed milk for a premium final product.

Whey protein concentrate typically has a protein content ranging from 70% to 80% by weight, depending on the specific product grade.