Whey protein is the most commonly used animal protein in the food industry, but the article seeks to unravel how this popular supplement is manufactured. A visit to the food technology lab at the University of São Paulo (USP) reveals that it closely resembles food industry operations, albeit on a smaller scale, where the process of transforming whey from milk into protein powder is showcased. This transformation involves drying the whey at a high temperature, allowing for minimal nutritional loss due to the rapid drying procedure.

The article features insights from Professor Suzana Lannes from USP, who explains that the drying process occurs quickly, taking only seconds, which helps preserve the nutritional value of the whey. Furthermore, it emphasizes that whey protein is seldom consumed in its pure form, as producers often mix it with flavorings or sweeteners to cater to diverse consumer preferences. This practice reflects both the culinary adaptation of the supplement and its integration into various dietary plans.

Ultimately, this presentation of whey protein production not only highlights the technical aspects of transforming dairy by-products into a highly sought-after nutritional supplement but also points to the broader implications for dietary trends in Brazil and beyond, where protein supplementation is increasingly common in modern diets.