New research may make protein shakes easier to enjoy. Scientists changed how whey protein is made, and the drinks taste better and feel smoother.
A team from the University of Reading, Aberystwyth University, and Arla Foods Ingredients worked together. They wanted whey protein – the dairy part of many gym drinks – to have a nicer texture.
Their study was published in the International Dairy Journal. It shows that small changes in the manufacturing steps can improve how a whey drink feels in the mouth.
How Changing Production Affects Flavor
Earlier work from the same group created a way to concentrate certain whey proteins. They used pressure to push liquid whey through a tiny filter. This gave more than double the usual amount of alpha‑lactalbumin, a protein useful for baby formulas.
To see how this protein changes taste and feel, the researchers tried the method in a pilot plant at AberInnovation. They made a sample rich in alpha‑lactalbumin for testing.
Minerals That Change Taste
A trained taste panel tried the new whey sample. They noticed the drink was smoother and had less friction on the tongue.
But they also sensed a stronger bitter and peppery taste. Tests showed the bitterness came from minerals that built up during processing, not from the protein itself.
The team adjusted the filtration step to take out those minerals. The final product kept the smoother texture while tasting like regular whey protein.
Giles said the work gives a clear picture of how proteins and minerals affect flavor and mouthfeel. Future studies could make protein drinks even more pleasant, helping people who want more protein.