I know whey is traditionally a by-product of making cheese, but not sure if it’s really coming from that “waste” these days, given the volume that must go into making protein powders. (i.e., there may not be enough cheese making to supply the whey…) If it’s not from waste and is basically coming from additional milk that wouldn’t otherwise be needed, I’d be more inclined to switch to plant-based powders…except that I’m also seeing those tend to have higher levels of heavy metals. Such dilemmas! Thanks for any insights.
It is not waste. If you want to buy a chicken breast, is the wings, theighs, skin, bones also waste?
In my country we make cheese and butter from whey. It is also used in a lot of prepackaged foods since it is a cheap protein filler.