Abstract
Whey protein, once considered a waste product of cheese production, is a high-quality protein that is now recognized as an optimal protein source for its therapeutic role in undernutrition, overnutrition, management of chronic disease, body composition, and for aging populations. Whey protein is a widely available ingredient that is currently traded worldwide. Advances in processing have resulted in great improvements in the functionality and organoleptic properties of whey protein, making it a desirable ingredient for a variety of applications. A wide range of products are available at various price points, allowing for their use in cost-effective, therapeutic products that are applicable in many different contexts, cultures, and settings.
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