Whey protein Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of a-lactalbumin, 13-lacto-globulin, serum albumin and immunoglobulins. Glycomacropeptide also makes up the third largest component but is not a protein. Whey protein is commonly marketed as a protein supplement, and various health claims have been attributed to it. For muscle growth, whey protein has been shown to be slightly better compared to other types of protein, such as casein or soy. In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, brown-ing, and nutritional properties.
