Why CFM protein?

Whey and whey protein are very popular due to advertising. Everybody offers it,but if you ask someone what quality it is, so few will give you specific information...

The most common misinformation:

Confusion between whey and whey protein

Buyers confuse whey and whey protein. There's a really big difference between the two, about the same as between bread and lean meat. When milk is curdled, it forms curds (milk protein - casein) and what remains is a liquid called whey. This contains mainly lactose (milk sugar) in addition to water. It also contains whey or serum protein (protein); it does not curdle when it turns sour, but curdles, for example, by boiling (milk curdling). At the same time, whey also contains quite a lot of minerals. Dried whey contains about 10-13% protein, about 1.5% fat, 77% lactose and about 7-9% minerals. So whey is definitely not the source of protein that some people imagine it to be. The high lactose and mineral content causes laxative effects if you mix it too concentrated. Whey protein 80% has around 80% protein on a dry matter basis, 5% fat and 5% lactose. "The whey is primarily used to make lactose, which is used as a tableting "material" and is also added to some foods to give them certain technological properties. However, to obtain pure lactose, whey protein and salts must be separated from it. In the past, various methods have been tried to obtain pure lactose. In the last 40 years or so, a system of filtration through micro-filters, which can separate the differently sized molecules of the different components in the whey, has been used. The method of cross-flow microfiltration is called CFM (Cross Flow Microfiltration). In practice, no other process is used in the new installations.

A small addition:

Beware of proteins obtained by ion exchange.

Here, instead of pump pressure, osmotic pressures act on the surface of the ion exchanger. Some manufacturers use this raw material in their products, but unfortunately, it is the worst of all offered in terms of its composition (amino acids). This manufacturing process "kills" biologically active peptides such as growth factors, etc... There you are buying really reliably "dead matter".

The higher the percentage of protein, the better the quality?

In CFM processing, about two thirds of the fluid that passes through the system does not get pushed through the filter, but acts as a rinsing fluid to the filter surface to keep it from clogging, and then returns again for processing. The whey has to pass through the filters several times and this produces varying degrees of protein concentration. Unfortunately, the need to repeat filtration in this way significantly increases the cost of each higher concentration level and reduces quality (peptides and amino acids are damaged). A difference of 10% protein between 80% protein and 90% protein means a 50% increase in price and unfortunately also a deterioration in quality in terms of amino acid representation. Comparing the amino acid representation of 80% and 90% whey protein from the same manufacturer, the 90% protein always comes out worse. That is why it is always better to use CFM isolate over CFM concentrate. The isolate is more suitable for people overreacting to lactose.

Quality is affected by denaturation

The degree of denaturation of the protein is of great importance for the quality of the product. If the protein is not denatured, biologically active peptides such as growth factors remain, which stimulate muscle growth, among other things. If the milk is processed at a high temperature, the proteins are denatured and some of the biologically active peptides are degraded. It is therefore advisable to choose protein supplements that are ideally made using Cross-Filtration Microfiltration ( CFM ). If you are not lactose intolerant, feel free to use "only" concentrate, it will provide you with high quality peptides. If you want a perfectly and extremely fast digestible protein use a supplement based on Enzymatically Cleaved Whey Concentrate. ( Beware, Hydrolysate is a lower dose used once, the amino acid levels rise very quickly and then drop ). Isolate is more suitable for lactose intolerant people, even in the final phase of the diet I would consider it preferable to use Hydrolysate.

Advantages of Whey Protein processed by CFM method

• Whey protein delivers high concentrations of protein and amino acids - the building blocks for the growth of quality muscle fibre
• Pure whey protein is one of the most digestible types of protein
• Whey Protein is rich in BCAAs- regenerating muscle tissue and improving its quality
• whey protein contains minimum sodium 0,15g/100g
• whey protein is rich in calcium

Written by Pavel Samek Promin.cz