Abstract: Whey protein, which is mainly composed of α-lactalbumin, lactoferrin, serum albumin, β-lactoglobulin,immunoglobulin and lactoperoxidase, plays an important role in human health. Here, we introduced the major components and nutritional properties of cow milk whey protein and analyzed the key factors associated with the development of commercial cow milk whey protein products, so as to provide theoretical basis for the further study on changing features of nutrition components of cow milk whey protein under different treatment condition and for the development and application of commercial cow milk whey protein products.