**1. Introduction**

The protein system in bovine milk is made up of two main protein families: casein (insoluble) and whey proteins (soluble). Casein is the major portion 80% of total protein content weight by weight (w/w) and is easy to separate from non-fat milk through isoelectric precipitation (by adding acid or producing it in situ) or rennetdriven coagulation, and the leftover is whey. Whey proteins consists of spherical molecules as well as amino acids either acidic/basic or hydrophilic/hydrophobic in composition of their polypeptide chains that are evenly distributed to form a helical shape [1]. Profiling of whey protein including it chemical and physiological properties like β-lactoglobulin (β-LG), a-lactalbumin (α-LA), immunoglobulins (IG), bovine serum albumin (BSA), bovine lactoferrin (BLF), and lactoperoxidase (LP) along with other constituents are all contained in whey proteins [2]. Whey protein concentrations varies depending on its type (acidic or sweet), milk source (bovine, caprine, or ovine), phase of the year, the kind of feedstuff, lactation phase, and productivity.
