The product of the drying process of water separated from milk, after the production process of cheese or permeth (whey powder produced by the UF process) until it reaches a moisture content of 3-4%. One of the most important characteristics of this product, in addition to solubility, density and microbial properties, is the presence of lactose in crystalline form, which maintains the quality and prevents the absorption of moisture.
His protein is useful for increasing protein production in muscles. Bodybuilders can naturally consume 150 grams of this protein per day, depending on the individual’s weight and physical condition. Bodybuilders usually recommend 1 gram of protein or less per 0.5 kg of body weight.