International Board of Certified Lactation Consultant (IBCLC) Practice Exam

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What is the liquid component of milk protein called?

Whey
Casein
Serrum
Globulin

The correct answer is: Whey

The liquid component of milk protein is referred to as whey. Whey is a by-product of cheese production but is also naturally present in milk. It contains a mix of proteins that are soluble in water, and it is easily digestible, making it a key component in many infant formulas and protein supplements. Whey proteins are known for their high nutritional value, including essential amino acids, and contribute to various health benefits such as muscle recovery and immune support. Furthermore, whey proteins are distinct from casein, which is another type of milk protein that forms the majority of protein found in cheese and has a different digestion rate in the body. Understanding the relationship between these components is important for lactation consultants, as they can influence recommendations for feeding and nutrition for breastfeeding infants.