Whey protein is a mixture of proteins, chiefly alpha-lactalbumin, beta-lactoglobulin, serum albumin and immunoglobulins, isolated from whey, the liquid left over from cheesemaking after milk is coagulated with acid or rennet. It is extracted by membrane filtration, typically microfiltration to remove fat and bacteria followed by ultrafiltration to concentrate the protein, and is sold mainly as a powdered dietary supplement for mixing into beverages aimed at muscle recovery and sports nutrition, as well as being used as a thickener in yogurt and in infant formula.
Facts
Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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