Our whey isolate is cold processed from raw milk. It only gets pasteurized (at 163° F for 15 seconds) once at the end of the production process. This gives it a far superior amino-acid profile compared to most whey proteins, which are pasteurized twice. The whey is then separated by going through membrane filtration of finer pore sizes (from larger to smaller) to isolate the protein to 90% or more by dry weight. This is a cool process and does not involve heating the product. It is then spray dried with sunflower oil derived lecithin which allows it to mix easily in drinks and recipes.