Is there an easy, at-home method to separate the protein from sweet whey powder?
Sweet whey powder (henceforth "SWP") is a byproduct of making cheese and is a commodity.
The protein content of SWP is 13.1% protein by weight. The rest of it is largely sugar (74.5%). See its nutrition fact sheet here.
One can buy SWP at for 55 pounds from a bulk foods co-op, like Azure Standard, and thus the price per pound of protein would be:
1 unit SWP .94
------ * -------------------- = -------------
55 lbs 0.131 units protein 1 lbs protein
Conversely, for whey concentrate:
.48 30.4g WC .22
------ * ------------ = -------------
10 lbs 24 g protein 1 lbs protein
I did the analysis for simple whole milk, but I've forgotten the price per gallon. The number my wife gave me last night yielded a higher price per pound of protein than using the SWP:
$??? gallon 453.5g $????
----------- * ------------ * ------- = -------------
Gallon Milk 128 g protein 1 lbs 1 lbs protein
All that said, the price per pound of protein of SWP is about half that of whey concentrate.
Previously I have fermented out the lactose with kefir grains, but it was disgusting. If I must have a lactic acid in the output, I'd like the concentration to be yogurt-level or less.
Is there an easy, at-home method to separate the protein from sweet whey powder?
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While it is not possible to conclusively say something cannot be done—and perhaps someone will come along who can offer additional insight—I don't think it is practical to separate the protein from sweet whey powder at home.
It is highly likely that the reason the concentrated protein is considerably more expensive per unit weight is because it is difficult and energy intensive to separate from the whey, and doing so requires expensive capital equipment that must be paid for.
In researching how this is done, I found the following sources:
See this transcript from NPR, which explains the industrial process required to separate the protein from the sugars in whey. It involves industrial type filters, and considerable equipment. Admittedly, some of that is due to the scale of the plant which would not apply at home, but the process is only feasible due to the scale of the plant.
According to NIH, a centrifuge is nearly always required, which is not typical home equipment:
The first step in a typical protein-purification scheme is
centrifugation. The principle behind centrifugation is that two
particles in suspension (cells, organelles, or molecules), having
different masses or densities will settle to the bottom of a tube at
different rates. Remember, mass is the weight of a sample (measured in
grams), whereas density is the ratio of its weight to volume
(grams/liter). Proteins vary greatly in mass but not in density. The
average density of a protein is 1.37 g/cm3. Unless a protein has an
attached lipid or carbohydrate, its density will not vary by more than
15 percent from this value.
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