Whey protein is the name for a collection of globular proteins isolated from whey. Whey is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native forms, independent of pH containing the highest Biological Value (BV) of any known protein.

Whey is one of the two ingredients that is separated from milk (the other is casein). When cheese is produced the milk is "curdled" the whey is separated from the curd (cottage cheese) which is predominantly casein. This sweet whey has an abundance of important amino acids in a liquified protein complex with a better protein profile than an egg. The dark side of this whey is that it contains the milk sugar lactose, fat and cholesterol.

Food scientist developed this method to separate the whey protein from the less desirable components of the mix, the trick was to have a pure whey based protein that was lactose and fat free. This was achieved through the processe of microfiltured, a physical process where the whey protein is sifted through tiny mesh filters, that separates the whey protein from the secondary ingredients. The next process is an ion exchange process, where proteins are extracted by taking advantage of the difference between their electronic charge and that of the remaining ingredients in the mix. This leaves a microfiltered whey is fat and lactose free and easy to digest.