A survey of flora and fauna
casein and whey. A mixture of proteins become isolated from whey during cheese production from milk. This protein mixture is known as whey protein. Basically, the fatty substance in milk coagulates together during cheese production, and separates the whey, usually contained in the liquid portion of milk, as a by-product. For the longest time, cheesemakers would discard this whey, but not anymore. Now, whey protein is recognized for its nutritional value.