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Whey Protein |73180|
⌊Whey
Whey Protein Subsets
Whey Protein Isolate
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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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“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 Protein Isolates”  

Whey Protein Isolate

  Whey derived from Whey Protein Isolates are isolates of whey protein that have the non-protein components mostly or totally removed. **
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References & Citations:
1. Fekete ÃA. et al "Whey protein lowers blood pressure and improves endothelial function and lipid biomarkers in adults with prehypertension and mild hypertension: results from the chronic Whey2Go randomized controlled trial"   Am J Clin Nutr. 2016 Dec;104(6):1534-1544  
2. Winter AN. et al "A Cystine-Rich Whey Supplement (Immunocal®) Provides Neuroprotection from Diverse Oxidative Stress-Inducing Agents In Vitro by Preserving Cellular Glutathione"   Oxid Med Cell Longev 2017;2017:3103272  
 
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