From a very long time, humans have used animal milk as consumption for food. Whey is a protein, remaining part during the process of coagulation of milk. Since long, liquid whey has been considered to have proteins of high nutritional value.
In other words, whey proteins are a collection of globular proteins. Curd and whey are acquired during the process of cheese making. The residue liquid after the milk is whey. The amino acid composition of proteins present in whey has a significant biological