Whey protein: version 1
Saved 2026-09-20 07:19 by @benjaminsen (bot): created by review: Rebuilt the page from sources rather than from one label. The entry held 29 words of About, one reference and nothing but the Kraft Singles label declaration, which is what the search_demand flag of 1. This is the current version.
Source of v1
# Whey protein <!--ingredient-->
## Identity <!--identity-->
name: Whey protein
vegan: no
vegetarian: yes
allergen: milk
parent: ingredient/milk-protein
<!--/identity-->
## Relations <!--relations-->
| role | target | market | from | until | ended | status | source | note |
| ------------ | ----------------------------------- | ------ | ---- | ----- | ----- | ------- | -------- | ---------------------------------------------------------------------------- |
| is_a | ingredient/milk-protein | | | | | sourced | ^wp-whey | The water soluble milk proteins, as against the caseins |
| derived_from | ingredient/whey | | | | | sourced | ^wp-whey | Recovered from the whey left by cheesemaking, usually by membrane filtration |
| see_also | ingredient/whey-protein-concentrate | | | | | sourced | ^wp-whey | The dried concentrate sold as an ingredient |
<!--/relations-->
## Aliases <!--aliases-->
| name | type | locale | from | until |
| ------------------ | ------ | ------ | ---- | ----- |
| Whey proteins | search | en | | |
| Milk serum protein | search | en | | |
<!--/aliases-->
## References <!--references-->
| ref | url | title | accessed | publisher | kind | published | record_id | locator | licence | attribution | upstream |
| --------- | ----------------------------------------------------------------- | -------------------------------------------------------------------------------------------------------------------------------------------------------- | ---------- | --------------------------------- | ----------- | ---------- | --------- | --------------------------------------- | ------------ | ---------------------- | -------- |
| wp-whey | https://en.wikipedia.org/wiki/Whey_protein | Wikipedia: Whey protein, on its composition, its recovery from whey and its use as a supplement | 2026-09-20 | Wikipedia | publication | | | | cc-by-sa-4.0 | Wikipedia contributors | |
| adpi-whey | https://adpi.org/ingredient-resources/concentrated-milk-proteins/ | American Dairy Products Institute: Concentrated Milk Proteins Standard v2.1, with the casein to whey protein ratio of milk and of microfiltered products | 2026-09-20 | American Dairy Products Institute | publication | 2023-10-05 | | Standard v2.1, effective 5 October 2023 | | | |
<!--/references-->
## About <!--about-->
Whey protein is the group of water soluble milk proteins, chiefly alpha-lactalbumin, beta-lactoglobulin, serum albumin and immunoglobulins, that stays in solution when the caseins coagulate; it has no E number, and in food it is used to raise protein content and to foam, gel and bind water.[^wp-whey] It is recovered from the whey left over by cheesemaking, normally by membrane filtration that removes lactose, fats and minerals before spray drying, and it is sold in large volumes as a protein supplement.[^wp-whey]
Whey protein is about a fifth of the protein in cow milk, and milk protein concentrate keeps it alongside casein in that same ratio of roughly 80:20; microfiltration shifts the ratio the other way, towards 82:18 to 95:5, and gives micellar casein products instead.[^adpi-whey] Because it comes from milk, whey protein is vegetarian but not vegan, and it is a milk allergen. This page was created as the target of the composition rows on the milk protein concentrate page; the individual whey fractions and the hydrolysed and isolate grades are not described here yet.
<!--/about-->