Fermented Dairy Proteins Differ from Cow Whey, Study Finds
A new study conducted by the University of Nevada, Reno, has unveiled notable molecular and microbial differences between traditional cow’s milk whey and its precision‑fermented counterpart—the alternative often promoted as a one‑to‑one dairy substitute. Using mass spectrometry, researchers compared both forms of whey and found that while each is rich in β‑lactoglobulin, cow’s milk whey…