Whey protein concentrate is a white to light cream-colored product with a bland, clean flavor. It is manufactured by drying the material resulting from the removal of sufficient non-protein constituents from pasteurized whey so that the finished dry product contains 25% or more protein. Our WPC contents 34% min of milk proteins. The non-protein constituents are removed by physical separation techniques such as precipitation, filtration or dialysis. Safe and suitable pH-adjusting ingredients can be used to adjust the acidity of WPC. WPC is the most efficient protein for the human body. Research has shown that, of all protein sources, WPC is digested and absorbed better than any other protein. Many consider Whey Protein Concentrate as the economical source of protein. Whey protein concentrate is used in many food products, as it is economical, has few adverse health effects and is nutritious. It also acts as a filler or bulk-forming ingredient. Water absorption and swelling are two properties which make them useful to producers. Frozen dough might be stored for weeks or months before being used, and the longer the product is stored, the worse its texture gets. Adding whey protein concentrate to dough significantly improves its texture and increases its shelf life. Whey protein concentrate decreases hardness and gumminess; frozen dough that does not have whey protein concentrate added also loses its cohesiveness and springiness faster than treated dough. Chicken is another processed food treated with whey protein concentrate—specifically dark meat chicken. Consumers in the United States have expressed a preference for white meat over dark meat due to perceived differences in their healthiness. By adding whey protein concentrate, dark chicken meat is lightened, making it more palatable to consumers. Chicken nuggets and patties are some of the processed chicken foods that may use whey protein concentrate: Whey protein concentrate gives a firmer texture to a processed chicken nugget compared to a 100 percent white meat nugget. It is also great for athletes with low budgets, or those who need large amounts of protein every day. The use of whey protein as a source of amino acids and its effect on reducing the risks of diseases such as heart disease and cancer is the focus of ongoing research. Whey is an abundant source of branched-chain amino acids (BCAAs), which are used to fuel working muscles and stimulate protein synthesis. In particular, leucine plays a key role in initiating the transcription pathway that fires up protein synthesis. When leucine is ingested in high amounts, such as with whey protein supplementation, there is greater stimulation of protein synthesis, which may speed recovery and adaptation to stress (exercise). Whey protein contains the amino acid cysteine, which can be used to make glutathione. However, this amino acid is not essential for the synthesis of glutathione, and some studies have suggested that the amount of cysteine in the diet may have little effect on glutathione synthesis. However, another study suggested that large amounts of whey protein can increase cellular glutathione levels. Glutathione is an antioxidant that defends the body against free radical damage and some toxins, and studies in animals have suggested that milk proteins might reduce the risk of cancer.