The word ‘whey’ refers to milk serum which is the liquid by-product produced during the curdling of milk.
Whey protein contains 20% of the proteins that are present in animal milk. The other 80% is made up of casein. Whey protein is a mixture of globular proteins that have been isolated from the milk serum during production.

Whey protein contains all 9 essential amino acids. Among these amino acids, the BCAAs (Leucine, Isoleucine and Valine) are present in high quantities. The BCAAs account for 35% of the essential amino acids present in the muscle protein and 40% of the preformed amino acids required by mammals. All these combined give Whey protein the highest biological value than any known protein supplement.

TYPES OF WHEY PROTEIN
Whey protein is of three types:

Concentrate (WPC): This is produced via ultrafiltration of whey or milk serum. This type of Whey protein is usually 80% protein. The rest of the product consists of lactose (4-8%), fat, minerals, and moisture.
Isolates (WPI): Produced by a variety of membrane filtration techniques with the goal of reaching more than 90% protein concentration and the removal of most lactose constituents, this type of Whey protein is a good protein source for individuals with lactose intolerance as it is devoid of fat and contains little or no lactose.
Hydrolysate (WPH): This type of Whey protein is produced via enzymatic hydrolysis of either WPCs or WPIs. Essentially, this acts as a method of 'pre-digesting‘ the protein by separating peptide bonds; hence the time for digestion and absorption of amino acids will be reduced. Highly hydrolyzed whey may be less allergenic than other forms of whey.

TYPES OF WHEY PROTEIN AND ITS USES:

TYPE	PROTEIN %	LACTOSE	FAT	COMMON APPLICATIONS
WPC	25-89%	4-52%	1-9%	Protein beverages and bars, confectionery and bakery, and other nutritional food products.
WPI	90-95%	0.5-1.0%	0.5-1.0%	Protein supplement products, protein beverages, protein bars, and other nutritional food products.
WPH	80-90%	0.5-10.0%	0.5-8.0%	Infant formula, sports and medical nutirion products.

YOUR CONDITION AND SAFETY
Choosing the right Whey protein supplement will come down to a few factors that include budget, quality, flavor, lactose tolerability and intended uses.

Lactose Intolerance: If you are allergic or hypersensitive to milk, milk products or are lactose intolerant, then you should go for Whey protein Isolate which is devoid of lactose. Whey protein is bland in flavor, making it easy to incorporate into many recipes and food products.

Weight Loss: If you are looking to lose weight while maintaining a lean muscle structure, then you should opt for Whey protein isolates.

Vegetarians: Acquiring enough protein is often considered one of the hardest parts of maintaining a healthy vegetarian diet. Proteins are most commonly found in red and white meat. Fish also contains proteins, but the strands of proteins differ from those found in a cow or a chicken. For vegetarians, Whey protein become essential as their protein intake is limited to vegetables only.

Others: Body builders, beginners at the gym, marathon trainers, athletes etc., they all need Whey protein.
With Whey Protein isolate as the primary source, the 26g protein that MuscleBlaze® Whey Premium delivers is of the highest quality and ensures to fulfill the protein requirement of its consumers. In addition, 1 g of added glutamine per serving helps in enhancing the recovery of the gym goers by preventing the body to enter into catabolic state.

MuscleBlaze Whey Premium, 2.2 lb Rich Milk Chocolate