whey protein gold standard

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. Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.

Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), bovine serum albumin (~8%)(see also serum albumin), and immunoglobulins.These are soluble in their native forms, independent of pH.

Being a by-product of the cheese making process, and likelihood of animal rennet use, whey protein as well as casein products may not be suitable for consumption by lacto-vegetarians or observers of kosher dietary laws. There are, however, specialty producers of vegetarian-approved whey protein products produced using non-animal "rennet" (enzymes). These products are often also labeled as kosher and halal approved.

The amino acid cysteine in whey protein is a substrate for the synthesis of glutathione in the body which is an ubiquitous cellular antioxidant; laboratory experiments have suggested that whey protein and its components might reduce the risk of cancer in animals, suggesting an avenue for future medical research.