Is Lactoglobulin Vegan?

Lactoglobulin is a major protein component of whey, which is the liquid remaining after milk has been curdled and strained. It is abundant in the milk of ruminants and is often isolated for use in food products due to its functional properties, such as emulsification and foaming. This protein is commonly used in dairy products, protein supplements, and processed foods to enhance texture and protein content.