Whey protein at various points in the dairy industries' history was nothing more than a annoying waste product. Early research conducted by the University of Illinois at Urbana-Champaign about milk processing extends as far back as the early 1900s, but it was not until 1975 that their research was directed toward the processing of whey. Unfortunately, these early whey compounds contained a high amount of lactose, saturated fats and cholesterol, which were undesirable for many. The process of advanced micro-filtration and ion exchange changed the complexion of whey utilization and were applied in the 1990s and have seen continued advancement in the new century. These refined processes produced a high-quality whey product low in fat and low in lactose, making it more palatable and marketable.
Read more: http://www.livestrong.com/article/206284-where-does-whey-protein-come-from/#ixzz2fAItA5mD