β-Lactoglobulin is the principal protein in whey, comprising about one-half of the total protein present. (...)

β-Lactoglobulin is comparatively heat-sensitive and may be denatured by heat treatment much above 60 °C

Though low-temperature processing does not affect the whey proteins, ultrafiltration processing at high temperature (> 55 °C) even for a short period like 2 h may cause complexing of

Zacznij robić 4 treningi w tygodniu po 3 godziny w upale to sam pobiegniesz po ashwagandhę i różeniec żeby sobie kortyzol zbić.