At least one of a whey protein isolate (WPI), a whey protein concentrate (WPC), ß-lactoglobulin, and α-lactalbumin is used as the whey protein.

The whey protein may be a hydrolyzed whey protein.

The globular protein is preferably whey protein.

The resulting liquid is heated to coagulate whey protein and then cooled sufficiently to precipitate coagulated whey protein.

Whey protein is added to a milk and the casein:whey protein weight ratio is calculated.

Disclosed are aqueous compositions comprising at least about 7.5 percent whey protein, the whey protein being intact whey protein, whey peptides, or a combination thereof.

A nutritional composition which includes whey protein, or a protein mixture which simulates the amino acid profile of whey protein, as a protein source is enterally administered to the patient.

An aglucone enriched whey protein is obtained by recovery of the protein.

  The IgG is preferably derived from a whey protein.

Aglucone isoflavone enriched vegetable protein whey, whey protein and processes for producing and recovering such are disclosed.

The present invention also relates to coagulated whey protein and to food products that comprise such coagulated whey protein.

Protein (whey protein) is a concentrated globular protein.

A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams.

An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams.

  A milk composition wherein the milk serum protein/milk protein ratio is reduced; and a milk drink wherein the milk serum protein content is reduced.