Food Chemistry
Whey protein
The soluble milk proteins remaining after casein removal — chiefly β-lactoglobulin and α-lactalbumin. Heat-labile but acid-stable.
Real-life application
The liquid left over from making paneer or cheese, now sold separately as a popular protein supplement powder in gyms and nutrition stores.
Related terms
Casein
Food ChemistryThe main phosphoprotein of milk, about 80% of milk protein, existing as micelles stabilised by κ-casein. Precipitates at pH 4.6 or on rennet action.
Denaturation
Food ChemistryLoss of a protein's secondary, tertiary and quaternary structure without breaking peptide bonds, caused by heat, pH change, salts, solvents or shear.
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