Casein and whey proteins have anabolic properties

Research results transform whey powder from a by-product of cheesemaking to a highly functional and nutritious co-product

Among those few family-operated cheesemaking plants still in existence, stories occasionally circulate on how grandma drank a glass of whey a day to stay strong and healthy. Her energy level and physical well-being provided testimonial to the benefits of whey.

Through the years, whey's negative disposition as a sub-component or by-product of cheesemaking overwhelmed its positive attributes, making it virtually impossible for whey-drinking grandmas to convince their offspring to drink this wonder food.

Researchers today are grandmas in disguise. Through extensive clinical trials and advanced technologies, scientists are isolating components in whey and associating specific fractions with beneficial functions in the body. Whey is quickly becoming the value-added food of the 21st century, something grandma knew all along.

"Whey's potential has hardly been tapped," says Joe O'Donnell, exec. dir. of the California Dairy Research Foundation. "The dairy industry needs to take the lead in designing practical research that produces scientifically sound and promotable results."

The fact is that about 50% of the original nutrients in milk remain in whey during cheesemaking. These components, when efficiently and precisely separated, have application as value-added ingredients in other foods.

It was not that long ago when whey disposal was considered a financial burden. Now it's a profit center. Researchers are exploring these components and their benefits. No whey component has been left unturned.

Proteins reduce blood pressure

At the recent Institute of Food Technologists annual meeting, leading whey protein isolate producer Davisco Foods International Inc., Le Sueur, Minn., shared with attendees results from a study correlating whey protein consumption with reducing blood pressure in rats. The company hopes these effects hold true in humans.

In making the announcement, Marty Davis, g.m. of Davisco's whey protein operations, said that hypertension has been reported to be one of the most important factors leading to heart attacks in industrialized countries.

"Nearly 30% of fatalities among adults are the result of hypertension or its renal, coronary or neurological complications," Davis explained. "In the United States, more than 50 million adults suffer from hypertension. Based on the rat study results, we have begun further studies on humans using (the company's) highly purified form of hydrolyzed whey protein isolate."

The ingredient is currently commercially available and has application in nutritional beverages, dairy and non-dairy based products.

Lactoferrin controls pathogens

Lactoferrin, a non-heme iron-binding glycoprotein, has recently been shown to assist in controlling pathogenic microorganisms like Haemophilus influenzae. Researchers at Tufts University School of Medicine, Boston, observed human and bovine lactoferrin to be proteolytic and capable of cleaving and removing specific proteins from the outer membrane of H. influenzae, a Gram-negative pathogen that causes upper respiratory infections in children. Removal of membrane proteins and subsequent removal of virulence factors without killing the microorganism may attenuate the pathogen, assisting in the control of respiratory disease.

In conclusion, "We know whey as a food ingredient can and does deliver calcium, vitamin D and protein," says O'Donnell. "What the industry should do now is take a closer look at how whey as a food ingredient can contribute to nutrient activity and help the body take care of itself."