Whey Proteins

Whey is a byproduct which is obtained by acid, rennet or microbiological coagulation of milk proteins.

Milk contains protein 3.5-4%, there are two types of proteins i.e. casein and whey proteins in the ratio of 80% to 20% respectively in milk. Whey is obtained from milk in the cheese making up-to 90% and from casein production less than 10%. Whey is a liquid product, which is highly nutritious due to its high valued constituents. The composition of whey is given below: _

constituents	Percentage(detail)
TS	6%
Lactose	5.4%
Proteins	0.7% (B-lactoglobulin 55%, ɑ-lactalbumin 24%, Bovine Serum Albumin 5%,  immunoglobulin (Ig-G, Ig-A, Ig-M) 15%, many other minor proteins (lactorperoxidase,   Lactoferrin and lysosyme) and Glycomacropeptide 20% and plypeptides (proteose-peptone3, and proteose-peptone 5) in Rennet whey)
Fat	>0.06%
Ash	0.70%

Whey is a reliable source and consists of highly quality and bioactive especially proteins and also many other compounds like carbohydrates and minerals. Whey consists of the amino acids which are easily digested; also meet of all the essential amino acids requirements set by the Food and Agriculture Organization/World Health Organization (FAO/WHO). Whey proteins consist of a number of nutritional and functional properties, which mainly related to the structure and the biological functions of these proteins.