Whey is the most popular whey protein among athletes for its anabolic properties and rapid assimilation. But with so many different forms of whey on the market, it can be difficult to choose between concentrated, isolate, hydrolyzed and native whey.
Here, we're going to take a closer look at the difference between "native" whey and whey isolate.
First of all, it's important to understand that the terms "native" and "isolate" refer to two distinct things:
- Native (marketing name) refers to the point at which whey is extracted: directly from whole milk (native) or from whey after coagulation or casein separation (non-native).
- Isolate refers to the degree of purification of whey, which has undergone extensive filtration to achieve a protein content of over 80/85%.
What is the manufacturing process for native whey and whey isolate?
Native whey is obtained by filtering whole milk. In this way, the proteins are extracted directly, bypassing the casein coagulation stage required for cheese production. In this case, the casein is subsequently coagulated for cheese production. In all cases, whey, whether native or not, is linked to cheese-making.
Whey isolate can also be derived from whey already separated from casein. This is the residual liquid left over from cheese-making after separation from the curd (coagulated casein). In the case of large-scale cheese production, this liquid may be of second-quality.
But in the context of small-scale cheese production by cooperatives, using ultra-high-quality milk, whey is not a "waste" product, as it is sometimes called, but a co-product that is just as high quality as the cheese produced in parallel.
It's important to understand that the quality of a whey is mainly linked to the quality of the milk from which it's derived. This whey then undergoes several filtration stages (ultrafiltration, microfiltration, diafiltration) to concentrate the proteins and eliminate as much fat and lactose as possible, just as with whey filtered from whole milk.
Is native whey better than whey isolate?
Some manufacturers put forward several arguments to assert the superiority of native whey:
- Higher levels of leucine and other amino acids
- Less denaturation to better preserve protein structure
- Absence of potentially harmful GMP (glycomacropeptides)
However, no scientific study has demonstrated any difference in leucine and/or other amino acid concentrations, or even efficacy between native and non-native whey on muscle protein synthesis or performance.
Although some suggest that native whey may increase blood amino acid concentration slightly faster, this has no significant impact and has not been the subject of scientific consensus.
What's more, the arguments put forward need to be put into perspective:
- Denaturation (to a greater or lesser extent) of proteins is inevitable, whatever the method used(1). Moreover, it can be very significant during the various production stages (pasteurization, hot filtration, uncontrolled drying with preheating, etc.). Filtration on whole milk or after casein coagulation has no impact on denaturation. As with the degree of filtration, a native whey may in fact be much more denatured than a "classic isolate", and vice versa.
- The potential presence of GMPs is probably the only objective difference between whey-filtered whey and whole milk. These forms of protein, formed in very small quantities, were quickly put forward by the dairy industry as dangerous molecules. Today, it is clear and proven(2) that these GMPs are absolutely not dangerous, but on the contrary beneficial to adult health, according to the latest studies.
In the end, the "native" label appears above all as a marketing argument, with no precise legal or regulatory framework, to justify a higher price, with no real demonstrated advantage over a quality whey isolate. Note that the same applies to hydrolyzed whey. Since some brands can't show any difference in the initial quality of their milk, the marketing argument for differentiation is based on other, less objective points.
How to choose the right whey?
Rather than the "native" designation, whey is the preferred choice:
- Made from quality milk, ideally French and from extensive, traceable farming (producers' union, French organic farming, etc.).
- Manufactured using gentle processes to limit denaturation (cold microfiltration, low-temperature drying, etc.).
- No additives or sweeteners, lecithin-free, with finished product formulations adapted to the specific needs of sportspeople and sports activities.
- With a complete profile of essential amino acids, particularly leucine, without enrichment
A whey isolate meeting these criteria will provide you with all the benefits you're looking for to effectively support your muscle development and recovery, without the extra cost of being "native". Find out more in our article on whey protein ingredients.
Which whey is right for you?
Overall, native whey has no proven advantages. On the other hand, choosing a finished product that contains isolate as a protein source (check the ingredients list) will be ideal if you are lactose intolerant.
What's more, "native" whey is often more expensive than "classic" isolate. Isolate offers unbeatable value for money for most exercisers.
How to consume native whey or isolate?
Whether you choose native or isolate whey, the consumption advice is broadly the same.
The powder mixes easily with water or milk to create a protein drink that's ready to drink:
- Breakfast to get you off to a good start
- As a snack between meals to reduce catabolism or avoid snacking as part of a hypocaloric weight-loss period
- Before going to sleep, to support the metabolism during this fasting period
- Right after the session to kick-start recovery
Count on around 20/25 g of protein(≠ 20/25 g of finished product) per intake, 1 to 2 times a day depending on your needs. You can also incorporate whey into various healthy recipes such as pancakes, smoothies or bowls.
Finally, to reap the full benefits of your whey, always choose a quality product, either directly from the manufacturer (prefer brands with in-house manufacturing expertise), or from a specialist sports nutrition retailer. Choose brands that are transparent about the origin and traceability of their raw materials.
Ideally, whey should be sourced from French cows, pastured in extensive and/or organic farming, with impeccable traceability. Avoid formulas with long lists of ingredients or additives. A whey with solid values, such as that offered by Protéalpes, will give you all the benefits you're looking for, without the superfluous additives.
| Typology | Description |
|---|---|
| 🥛 Whey "native | Extracted directly from whole milk, without prior casein coagulation. |
| 🔍 Whey isolate | Advanced filtration for >80/85% protein, from whey after separation of casein by coagulation during cheese-making for "non-native" whey. |
| 🤔 Key differences | Native: time of extraction; Isolate: degree of purification. Whey can be both isolate and native. |
| 🏭 Manufacturing | Highly impacted by milk quality. The "native" designation has nothing to do with the initial quality of the milk. Filtration and drying phases are identical for both native and non-native isolates. |
| 🏋️ Choice according to objectives | Isolate recommended for lactose intolerants, offering good value for money. |
| 🍶 Consumption | 20/25 g of protein per intake, adaptable in shakes, pancakes, etc. Important at various times of the day. |
| 💡 Quality | Prioritize high-quality, French, pasture-raised milk whey with perfect traceability and no additives. |
| 🌿 Purchasing advice | Seek manufacturer transparency on the origin and quality of raw materials. |
| 📚 S earch | No scientifically proven superiority of native whey over isolate in terms of muscular efficiency. |
| 🎯 Marketing vs. science | "Native" often used as a marketing argument with no proven advantage; choose based on intrinsic quality criteria and personal objectives. |
