1. Concentrates Whey protein contain a low level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose — they are 29%–89% protein by weight.
2. Isolates Whey protein are processed to remove the fat, and lactose, but are usually lower in bioactivated compounds as well — they are 90%+ protein by weight. Both of these types are mild to slightly milky in taste.
3. Hydrolysates Whey protein are predigested, partially hydrolyzed whey proteins that, as a consequence, are more easily absorbed, but their cost is generally higher. Highly-hydrolysed whey may be less allergenic than other forms of whey.
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