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

The 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.

Loss of a protein's secondary, tertiary and quaternary structure without breaking peptide bonds, caused by heat, pH change, salts, solvents or shear.

Practise the subject behind the definition.