Protein

Whey Protein (Whey Protein for Anglophones) is a mixture of globular proteins extracted from whey (the liquid residue that is used as a by-product of cheese making, and which contains almost all milk lactose when is produced by enzymatic coagulation, and a little less when it is produced by acid coagulation). It is generally marketed as a dietary supplement and widely used for the industrial manufacture of the factor replacers.
Various health or utility claims have been made to athletes, but they may also be implicated in certain milk allergies (casein, which is one of the main potential allergens for milk, is mainly retained in cheese while whey recovers water soluble and uncured proteins