Zeni, JamileFrozza, Igor2021-02-242021-02-242020http://repositorio.uricer.edu.br/handle/35974/284Bovine whey is the main by-product of cheese making. On average, 10 liters of milk produce about 1 kilogram of cheese and 9 liters of whey. Whey proteins are known for the versatility of their technological functional properties and are used as igrendients in food industry products and in food supplements, the best known being whey protein. Food supplements can be used to improve performance in sports activities, as well as a nutritional supplement for people who need some macronutrient or micronutrient. However, in Brazil, there is currently no specific health legislation on supplements. In view of the above, the objective of this study was to analyze the proximate composition of 4 (four) brands of food supplements from whey and to investigate the adequacy of their labeling. Four samples of whey protein were analyzed, where the physicochemical determinations of moisture, lipids, proteins, ash, carbohydrates and minerals were performed. In addition to assessing the compliance requirements for labeling according to the Brazilian law. The results obtained in the laboratory analysis showed changes when compared to the label, mainly in relation to sodium and carbohydrate. Labeling non-conformities were evidenced in 100% of the samples. The results of this study pointed to the importance of continuous and rigorous inspection of the labels of protein supplements.pt-BREngenharia QuímicaSoro de leiteWhey ProteinLegislaçãoTrabalho de Conclusão de Curso