Whey Concentrate
high in complete proteins, but also contains low levels of fat and low levels of carbohydrates
Whey Isolate
further processed whey to remove all the fat and lactose, leaving mostly protein behind
Whey Hydrolysate
considered to be the “predigested” form of whey protein as it has already undergone partial hydrolysis – a process necessary for the body to absorb protein. Bitter flavor
Milk Protein
blend of whey and casein – either of the concentrate or isolate variety
Goat’s milk
rich and creamy
Sheep’s milk
thick and creamy
Icelandic
thicker and less tangy than plain Greek yogurt.
Australian
thick and creamy
French-style
thin, rich, less sweet than yogurt made from cow’s milk
Soy
non-dairy, sweet, and tangy
Almond
non-dairy, smooth and creamy texture, not overly sweet, a little tart
Cashew
non-dairy, plant-based, creamy, somewhat acidic
Coconut
non-dairy, rich, high in calories and fat
Kefir
thin texture
Drinkable
consistency ranging from thinner to thicker, tart to sweet, simply yogurt or kefir
Kefir
thin texture
FoodXology 