Whey protein, one of the two primary proteins found in milk, is obtained during the coagulation process of cheese-making. This complete protein contains all nine essential amino acids. The high cost of whey protein is due to its concentration—only one gram of whey protein is derived from every hundred grams of milk. Whey is a by-product of manufacturing hard, semi-hard, and soft cheeses. Whey powder is valued for its versatility, preventing sedimentation in beverages, soups, and sauces, providing fat-like attributes that allow for reduced fat content, and improving texture and moistness. Additionally, it helps maintain foam properties, enhancing the appearance, taste, and texture of various products.