Sports Nutrition Experts since 1993

Native whey and cheese whey: what are the differences?

  • protein
  • Sports nutrition
  • whey

Nutrimuscle explains the big differences between native whey obtained directly from cow's milk and cheese whey from waste from the cheese industry.

What you might not know about whey yet is that it doesn't have to come straight from milk. Indeed, some protein vendors have no qualms about offering whey that comes from cheese waste.

The food industry uses a chemical process to turn milk protein into cheese. Waste results from this handling and is recovered by the majority of sellers to make “whey”. Not only are these wheyes obtained by chemical processes which degrade the product, they are also less effective for muscle development.

We explain in detail the differences between cheese whey and native whey.

The nature of the raw material

Whey Cheese: As we explained earlier, the raw material is completely denatured due to a chemical process that alters the molecular structure of the proteins in milk so that they become cheese.

Native whey: native whey comes directly from cow's milk. The raw material is then composed only of milk proteins and not of cheese waste.

The manufacturing process

Cheese whey: when making cheese, chemical reagents are introduced into the milk. This chemical process results in the appearance of GMP (Glycomacropeptides) in cheese whey. GMPs are not natural proteins, they are made up of an agglomerate of sugars (up to 30%) and amino acids (up to 70%). But that's not all, since the resulting whey takes on a yellowish appearance, it is usually bleached with a bleaching chemical. In addition, according to scientific analyzes, traces of chemical preservatives are found in whey cheese.

Native Whey: whey obtained directly from cow's milk does not require any chemical manipulation or additions of questionable products. Naturally, therefore, it does not contain GMP.

The quality of the protein

Cheese whey: the amino acids in whey are broken down when making cheese. The greater the degradation, the higher the level of GMP. This results in a whey with an imbalanced aminogram. In fact, GMPs only contain 7 essential amino acids out of the 10 that should normally be provided by a good protein. A cheese whey will therefore not provide you with optimal muscle growth.

Native whey: it presents an undenatured aminogram of very high quality. It contains all 10 essential amino acids well and in proportions that allow increased muscle growth. To give an example, Nutrimuscle's Native Whey contains about 14% more leucine (the most anabolic amino acid) than most cheese whey. (1)

If a seller does not specify that his whey is native, it is automatically a degraded cheese whey. These wheyes are found in the market because they are inexpensive to make and allow sellers to earn juicy margins.

All Nutrimuscle Whey Proteins are native whey proteins and have not been chemically "instantized" to convert poor quality, completely insoluble protein into protein that melts in water.

Our proteins therefore do not contain transgenic soy lecithin (GMO), sunflower lecithin, or carboxymethylcellulose and have not undergone ionizing radiation treatments.

Scientific references

(1) Hamarsland, H. et al. Native whey induces higher and faster leucinemia than other whey protein supplements and milk : a randomized controlled trial. BMC Nutr. 3, 10 (2017)

Written on 1/10/2022 by Nutrimuscle Conseil
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