whey
Last reviewed 01/2018
These are the proteins that remain once the caseins have been precipitated from whole milk. In human milk the five principal constituents of whey are:
- alpha-lactalbumin - a major source of essential amino acids.
- albumin - has a nutritional role.
- lactoferrin - iron binding agent - thus inhibits the growth of iron-dependent bacteria in the gastrointestinal tract.
- lysozyme - may have an antibacterial role.