Protein constituent of milk.
the liquid part of milk remaining after the protein casein is curdled out. During the process, all fat, cholesterol and most allergens are removed except for the amino acids needed for muscle building.
Whey Protein is a rich source of the essential amino acids needed on a daily basis by the body. In its purest form, as whey protein isolate, it contains little to no fat, lactose or cholesterol.
Dairy source of protein (other than cassein), known for high levels of BCAA's and high nitrogen retention. Made from milk curd, whey protein is the Rolls Royce of proteins because it has a superior amino acid composition (including high levels of leucine, arguably the most important branched chain amino acid), superior biological value (meaning that more of what you eat gets digested and into your system), is very low in lactose (a milk sugar that most adults have difficulty digesting).
The group of milk proteins that remains dispersed in water over a wide pH range. Usually the term refers to the proteins left in milk serum after cheese curd has been manufactured from the milk.
whey isolate has the best ratio of amino acids of all other milk-based or milk+egg combination proteins. Whey protein mixes easier and tastes better than pure egg protein, and is much less expensive. Whey is high in BCAAs, and is highly digestible. Whey contains no lactose.
Whey is one of the two types of protein found in milk, now considered by many to be the new “gold standard” in protein quality. whey contains an excellent amino acid profile, dissolves readily, and digests easily. Whey protein also boasts a very high biological value (BV) score, a measure of protein quality. Specifically, whey is high (23%-25%) in branched-chain amino acids (BCAA), which are important for preventing the breakdown of muscle. It is also high in immunoglobulins that may help to support immune function.
the serum or watery part of milk that is separated from the coagulable part that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fat. XPGV see Xtra Sharp Personal Group Volume.
The highest quality protein available. It is extracted during the process of turning milk into cheese, and is the main component of most protein powders available.
Whey protein is the name for a collection of globular proteins that can be isolated from whey, a by-product of cheese manufactured from cow's milk. It is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native forms, independent of p H. Whey has the highest Biological Value (BV) of any known protein.