NB

Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production.
Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community.^[1] Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.^[2][3]

Whey is left over when milk is coagulated during the process of cheese production, and contains everything that is soluble from milk after the pH is dropped to 4.6 during the coagulation process.^[4] It is a 5% solution of lactose in water, with some minerals and lactalbumin.^[5] The fat is removed and then processed for human foods.^[5] Processing can be done by simple drying, or the protein content can be increased by removing lipids and other non-protein materials.^[6] For example, spray drying after membrane filtration separates the proteins from whey.^[7]

1. 1Marshall, K (2004). "Therapeutic applications of whey protein".Alternative Medicine Review. 9 (2): 136–156. PMID 15253675.

2. Jump up^ Wal JM (November 2004). "Bovine milk allergenicity". Ann. Allergy Asthma Immunol. 93 (5 Suppl 3): S2–11. doi:10.1016/S1081-1206(10)61726-7.PMID 15562868.

3. Jump up^ Burks W, Helm R, Stanley S, Bannon GA (June 2001). "Food allergens". Curr Opin Allergy Clin Immunol. 1 (3): 243–8.doi:10.1097/01.all.0000011021.73682.01. PMID 11964696.

4. Jump up^ Spurlock, D. "Isolation and Identification of Casein From Milk Course Notes". Retrieved 27 June 2014.

5. ^ Jump up to:^{a b} "Whey." The Encyclopædia Britannica. 15th ed. 1994

6. ^ Jump up to:^{a b c} Foegeding, EA; Davis, JP; Doucet, D; McGuffey, MK (2002). "Advances in modifying and understanding whey protein functionality". Trends in Food Science & Technology. 13 (5): 151–9. doi:10.1016/S0924-2244(02)00111-5.

7. Jump up^ Tunick MH (2008). "Whey Protein Production and Utilization.". In Onwulata CI, Huth PJ. Whey processing, functionality and health benefits (abstract). Ames, Iowa: Blackwell Publishing; IFT Press. pp. 1–13.