Whey Protein is the liquid remaining when milk is processed to form cheese. Whey protein isolate undergoes additional processing to remove the remaining fat and carbohydrate content from the whey to result in a very high percentage of proteins and many essential amino acids.
Whey Protein is the liquid remaining when milk is processed to form cheese and is comprised of fast-digesting proteins. Whey protein hydrolysate, or hydrolyzed whey protein, undergoes a process to partially break down the whey enzymes to increase its digestibility.
