Whey protein concentrate, available in 35% to 80% protein content, is derived from whey, a byproduct of cheese production. The percentage denotes the protein concentration, with higher percentages indicating a more purified form. It contains a mix of proteins, fats, and carbohydrates, providing a versatile nutritional profile. This form of whey protein is valued for its quick absorption and is commonly used as a dietary supplement for muscle building and recovery.

Whey protein isolate with a 90% protein content is a highly purified form of whey. It undergoes extensive processing to remove most of the fats and carbohydrates, leaving primarily protein. This form of whey protein is rich in essential amino acids, quickly absorbed by the body, and is often favored by individuals seeking a protein supplement with minimal fats and carbohydrates. It's widely used for muscle building and recovery purposes.

HYMILKO SMP (Skimmed Milk Powder) with 34% or 36% indicates the protein content of the skimmed milk powder. It's a dairy product produced by removing water and fat from milk, resulting in a powder form with specified protein percentages. Skimmed milk powder is often used in various food applications, including baking, dairy products, and as a source of protein in food manufacturing.

The term "HYMILKO WMP" likely refers to Whole Milk Powder (WMP) produced by HYMILKO. Whole Milk Powder is made by evaporating the moisture from milk and retaining both the fat and protein components. The specific characteristics and composition may vary, but it generally contains around 26-28% milk fat and 24-26% protein. This versatile dairy product is used in a variety of food applications, including reconstitution into liquid milk, as an ingredient in baked goods, and in the production of dairy-based products.

The term "HYMILKO DMW 40/70%" likely refers to a dairy product, and the percentages indicate the Dry Whole Milk (DMW) content. The product may have a variable composition with 40% to 70% dry whole milk. This means that the remaining percentage is composed of moisture, typically removed to create a powdered form. The specific application and characteristics of this product would depend on the intended use and the desired fat and protein content in the dry whole milk.