Whey protein is a complex mixture of globular proteins derived from the liquid byproduct of cheese production known as whey. It consists primarily of beta-lactoglobulin (approximately 50-60%), alpha-lactalbumin (20-25%), bovine serum albumin, and immunoglobulins, making it a complete protein source with all essential amino acids and high levels of branched-chain amino acids. Widely utilized in food and nutritional supplements for its high bioavailability, rapid digestion, and role in muscle protein synthesis. Processing methods yield concentrates, isolates, or hydrolysates with varying protein content (35-90%). It denatures upon heating above 70°C, affecting solubility and functionality. As a food compound, it exhibits emulsifying and foaming properties in applications like beverages and baked goods.