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Some of these subfractions are only found in very minute amounts in cows milk, normally at less than one percent. For example, although it is one of the most promising subfractions for preventing various diseases, improving immunity and overall health, lactoferrin makes up approximately 0.5% or less of whey protein derived from cows milk (whereas human milk protein will contain up to 15% lactoferrin). Over the past few decades, whey protein powders have evolved several generations from low
protein concentrates to very high protein isolates.