goat's milk-Whey

Whey
The serum or watery part of milk separated from the more thick or coagulated part or curd especially in the process of making cheese. The bulk of the milk protein other than cassein. The Rolls-Royce of proteins. Superior amino acid composition, Leucine most important branched chain amino acid. Liquid non-pasteurized form provides superior biological value in digestibility, assimilation and body utilization. The lactic acid starter combined with the length of the culturing process renders the whey virtually lactose free. High Nitrogen retention is also an attribute of whey.

The serum or watery part of milk separated from the more thick or coagulated part or curd especially in the process