When casein is precipitated out of milk (for example, by rennet or acidity), the lactoglobulins remain behind in the whey (along with lactalbumin, lactose, minerals, and immunoglobulins).
ໃນເວລາທີ່ casein ຖືກດູດອອກຈາກນົມ (ຕົວຢ່າງ, ໂດຍ rennet ຫຼືອາຊິດ), lactoglobulins ຍັງຄົງຢູ່ໃນທາງຫລັງຂອງ whey (ພ້ອມກັບ lactalbumin, lactose, ແຮ່ທາດແລະພູມຕ້ານທານ).