Whey protein powder is made by passing liquid whey through fine membranes that hold back the proteins while much of the lactose, minerals and water pass through, then drying the result. Whey protein concentrates usually contain about 34% to 80% protein and isolates about 90% or more, compared with roughly 12% in ordinary whey powder.
It is best known as a sports supplement, but in baking it is a functional ingredient. Whey proteins whip into stable foams, help hold emulsions together, bind water and set when heated, which helps a cake keep a soft, springy crumb and stay moist. Today Snowball Cake With Milk Cream from Turkey uses it alongside egg, emulsifiers and tapioca flour.
Whey protein is a milk protein, so it is a milk allergen. It is lower in lactose than whey powder, though concentrates still contain some.
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