Biological Value (BV):
BV is a measure of protein quality. BV measures the amount of protein retained in the body per gram of protein consumed.

BCAA:
Whey protein is the richest known source of branched chain amino acids (BCAA) which are essential for muscle activity and repair. They are also essential for the supply of glutamine (the main fuel of the immune system).

Cross Flow Micro Filtration:
Removal of residual fat, denatured protein and microbial debris, by the use of membrane filtration. The characteristics of the membrane have been specially selected to allow the soluble protein to pass through, while holding back the unwanted and insoluble components.

Cross Flow Ultra Filtration:
Concentration of protein by the use of membrane filtration. The characteristics of the membrane have been selected to retain the protein, while allowing the other components (lactose, minerals, non-protein nitrogen) to pass through.

Denaturation:
A normally irreversible change in the structure of protein caused by heat, acid, alkali or other agents, which can result in coagulation and reduction in solubility. Denatured proteins lose biological activity but not nutritional value.

Glutathione:
A tripeptide, y-glutamyl-cysteinyl-glycine (GSH). Important for protection against oxidative damage, since it can be oxidised to the disulphide compound (GSSG), which can then be reduced back to active glutathione.

Glycomacropeptide:
A heterogeneous fraction of peptides formed by the action of rennet on casein. This protein fraction exhibits useful biological activities including added protection from some pathogens and regulation of the immune system.

HACCP:
Hazard Analysis Critical Control Point. A Food Safety Assurance System, originally developed for the NASA Space Programme.

Ion-exchange:
Removal of protein from whey through chemical binding to specially developed resins. The binding is reversible via pH adjustment, and the protein in the eluted material is subsequently concentrated via ultra filtration. Most commercial resins capture all the major whey protein fractions with the exception of glycomacropeptide (GMP) which is lost.