Whey isolate is a more heavily filtered form of whey protein. Additional processing steps such as microfiltration or ion exchange further reduce the share of fat and lactose compared with the simpler whey concentrate, while the protein share rises. Whey isolate typically reaches a protein content of well over 85 g per 100 g of powder.
In practice, whey isolate is mainly suitable for people who want to keep lactose as low as possible, although it is generally not a completely lactose-free product. Anyone who has to avoid lactose entirely will find more in the entry Lactose-free. In taste and mixability, isolate differs depending on the brand, and it is generally regarded as slightly more neutral in taste than concentrate.
An even more heavily processed variant is described in the entry Clear whey, and the entry Whey protein gives an overall overview of whey.
