“Whey”  

  In our diet, Whey (lacto-serum), a late lactation milk protein, is the watery residue food source derived from dietary milk after removal of the casein and most of the fat (such as in cheese making).
  The non water food particles of the Whey residue from the separated curds in the process of making cheese is about 90% protein and 1% fat, whey protein primarily consist of the lactalbumins α-lactalbumin and β-lactoglobulin. *

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“Whey Proteins”  

Whey Protein

  Whey Protein is the protein components of milk obtained from the whey, primarily consist of the lactalbumins α-lactalbumin and β-lactoglobulin.
  Examples of subsets, concepts, subjects and related entities of whey proteins include:

Lactalbumin Lactoglobulins Lactoferrin

Whey Protein Concentrate Forms Whey Protein Concentrate (WPC) Whey Protein Isolate (WPI) Hydrolyzed whey protein

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