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2. Bodybuilding supplement - Wikipedia

   en.wikipedia.org/wiki/Bodybuilding_supplement

   For bodybuilders, whey protein provides amino acids used to aid in muscle recovery. [15] Whey protein is derived from the process of making cheese from milk. There are three types of whey protein: whey concentrate, whey isolate, and whey hydrolysate. Whey concentrate is 29–89% protein by weight whereas whey isolate is 90%+ protein by weight.

3. Whey protein - Wikipedia

   en.wikipedia.org/wiki/Whey_protein

   There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19] Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. [2] Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt.

4. Protein supplement - Wikipedia

   en.wikipedia.org/wiki/Protein_supplement

   Usually made from whey, plant, and/or meat sources. Protein supplements are extracts or concentrates of high protein foodstuffs, used in bodybuilding and as dietary supplements to fulfill protein intake in a lean and pure source of proteins and amino acids. They have three main variants: concentrate (food is taken and concentrated into a ...

5. Whey - Wikipedia

   en.wikipedia.org/wiki/Whey

   Whey is used to produce whey cheeses such as ricotta, Norwegian brunost, and whey butter and many other products for human consumption. The fat content of whey is low; for example 1,000 pounds of whey are required to make a few pounds of whey butter. [10]

6. Complete protein - Wikipedia

   en.wikipedia.org/wiki/Complete_protein

   The second column in the following table shows the amino acid requirements of adults as recommended by the World Health Organization [11] calculated for a 62 kg (137 lb) adult. Recommended Daily Intake is based on 2,000 kilocalories (8,400 kJ) per day, [ 12 ] which could be appropriate for a 70 kg (150 lb) adult.

7. Protein digestibility corrected amino acid score - Wikipedia

   en.wikipedia.org/wiki/Protein_Digestibility...

   Using the PDCAAS method, the protein quality rankings are determined by comparing the amino acid profile of the specific food protein against a standard amino acid profile with the highest possible score being a 1.0.