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Beta-Lactoglobulin (ß-lactoglobulin, BLG) is the major whey protein in ruminant milk and is also present in the milk of other animals. About 20% of bovine milk proteins are whey proteins, with the main component being beta-lactoglobulin. It is often the main ingredient in whey-based protein powders.
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Whey proteins can be dangerous food allergens. Bovine milk is one of the most important allergenic food ingredients, especially for children. Consequently, the labeling of beta-lactoglobulin or milk is mandatory in many countries. Although there are no legal threshold limits for whey proteins, it is highly recommended that food manufacturers test for very low concentrations to protect allergic individuals and avoid allergen-related recalls.