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Whey

Authoring team

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.

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