<P> The amino acid cysteine in whey protein is a substrate for the synthesis of glutathione in the body which is an ubiquitous cellular antioxidant; laboratory experiments have suggested that whey protein and its components might reduce the risk of cancer in animals, suggesting an avenue for future medical research . </P> <P> Whey protein typically comes in four major forms: concentrate (WPC), isolate (WPI), hydrolysate (WPH) and Native Whey . </P> <Ul> <Li> Concentrates have typically a low (but still significant) level of fat and cholesterol but, in general, compared to the other forms of whey protein, have higher levels of bioactive compounds, and carbohydrates in the form of lactose--they are 29%--89% protein by weight . </Li> <Li> Isolates are processed to remove the fat and lactose, but are usually lower in bioactivated compounds as well--they are 90% + protein by weight . Like whey protein concentrates, whey protein isolates are mild to slightly milky in taste . </Li> <Li> Hydrolysates are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing, but their cost is generally higher . Highly hydrolysed whey may be less allergenic than other forms of whey . </Li> <Li> Native whey protein is extracted from skim milk, not a byproduct of cheese production, and produced as a concentrate and isolate . </Li> </Ul> <Li> Concentrates have typically a low (but still significant) level of fat and cholesterol but, in general, compared to the other forms of whey protein, have higher levels of bioactive compounds, and carbohydrates in the form of lactose--they are 29%--89% protein by weight . </Li>

Where does the air in a milk shake come from