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Whey protein concentrate is the basic material from which the other grades of whey (isolates and hydrolysates) are produced using further manufacturing techniques. It contains varying amounts of fat and lactose (milk sugar), and a protein percentage that varies approximately between 30-80%. Concentrate is usually the most affordable type of whey. Another advantage is that it is apt to contain bioactive protein peptides that have been shown to support health, which are more likely to remain intact during minimal processing. Low temperature manufacturing methods help to maximise levels of bioactive peptides by helping to prevent heat damage, or the \u2018denaturing\u2019 of proteins. This can produce a superior quality whey in terms of its nutritional composition and bioactivity, as it remains as close to its native form as possible.