Savófehérjék

Savófehérjék, often referred to as whey proteins in English, are a group of globular proteins that make up about 20% of the protein content in cow's milk. The remaining 80% consists of casein proteins. Whey is the liquid byproduct produced during the cheese-making process. When milk is acidified or treated with rennet, the casein coagulates and forms curds, while the whey separates.

These proteins are highly valued for their nutritional profile. They are a complete protein source, meaning they contain all nine essential amino acids that the human body cannot produce on its own. Whey proteins are also rapidly digested and absorbed, making them a popular choice for athletes and individuals seeking to support muscle growth and recovery.

Different types of whey protein are available, primarily differing in their processing and protein concentration. Whey concentrate is the least processed form and contains some fat and lactose. Whey isolate undergoes further processing to remove most of the fat and lactose, resulting in a higher protein content. Whey hydrolysate is pre-digested, meaning the proteins are broken down into smaller peptides, which allows for even faster absorption.

Beyond their use in sports nutrition, whey proteins are also incorporated into various food products, including infant formulas, nutritional supplements, and baked goods, to enhance their protein content and nutritional value. They are also studied for potential health benefits beyond muscle support, including immune function and satiety.