Both whey and casein are isolated out of fresh pasteurized milk to create byproducts. The casein, or "curd," is coagulated and separated during the milk treatment process. It is often used to make cheese but also can be collected to make protein powder. The remaining uncurdled liquid is whey, which also can collected to make powder. The actual protein content of protein powder can range from 35 percent to 95 percent. The more the protein is processed, the higher protein concentration that it will yield, which also leads to higher costs.
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http://www.livestrong.com/article/229567-how-is-protein-powder-made/#ixzz2GSniJnnX
LOL Kwam ook een x een opa naar mij toe en zij dat je van shake's kanker krijgt, waanra hij ik hem later zag hem bij de frisdrank automaat staan en een flesje Cola er uit trekken...
