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Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and gjetost cheeses and is used to make many other products for human consumption and as an animal feed. Whey proteins mainly consist of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, it may also contain glycomacropeptides (GMP).
Whey is now marketed in two forms, which are related to the processing method for the product: Whey protein concentrate (WPC) and Whey protein isolate (WPI).
Whey protein concentrate has anywhere between 29% and 89% protein depending upon the product. As the protein level in whey protein concentrate decreases the amounts of fat and/or lactose usually increase.
Whey protein isolate consists of over 90% undenatured whey protein. It is lower in fat and lactose and higher in protein and calcium than whey protein concentrate.
The whey protein separated from this mixture is often sold as a nutritional supplement. It can also be used industrially as an egg albumen replacement. In addition, liquid whey may contain lactose, vitamins, and minerals and traces of fat.
There are indications that regular consumption of whey is beneficial in nutrition for physical training, fat metabolism, wound healing, age-related weight and bone-density loss, and prevention and treatment of conditions such as parkinson's disease, heart disease, cancer, and diabetes (through weight loss and improved insulin sensitivity).
People who are allergic to dairy proteins may also have an allergic reaction to whey.
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