Milk protein belongs to a group of animal proteins. It’s a protein that occurs in cow’s milk.
There are two kinds of milk protein – casein and whey protein.
Casein forms the greater part of milk protein, while whey protein is obtained less. (I’ll give you more details about them in separate article). Milk protein is formed by adjusting milk to contain less milk fat and milk sugar (lactose). This article briefly discusses, Allergies and Intolerance’s to Lactose in Whey Protein.
Milk protein varies due to its concentration
- Concentrates (protein content 80%), known as MPC = Milk protein concentrate.
- Isolate (protein content above 80%), known as MPI = Milk protein isolate.
Milk protein is a complete source of protein. Their absorbency is slower and therefore, they’re more suitable for consumption during the day. This protein is used as a protein ingredient in food supplements, but also often separate.
When it comes to milk as a whole food, it consist of a large amount of vitamins and minerals (a significant source of calcium). In milk, calcium occurs in inorganic form which our body cannot use as well as the organic form. At very high concentration of this calcium, it has tendency to be stored in our body. Digestibility of milk worsens the presence of milk sugar – lactose.
Since whey protein is derived from milk, it originally belongs to animal protein. Whey protein is one of the two components of the milk protein. It often forms basis or parts of various dietary supplements in the form of whey protein drinks or bars. It is a protein, that is isolated from whey by specific processes. Whey is created after the precipitation of the milk curd, when separating the solid part of milk (curd) from liquid part (whey).
From whey, we get protein (by unique processes). These processes include; concentrating, ultra-filtration, micro-filtration with cross flow or ion exchange insulation. Depending on the concentration of protein, in the final product we can distinguish:
- Concentrate whey protein (35-85% content).
- Isolate whey protein (85% content).
- Hydrolysate whey protein (it is rapidly absorbed, because it contains long protein chains which are cleaved by hydrolysis to shorter fragments).
The higher the degree of hydrolysis the higher the price of the product. As a result most of the whey protein hydrolysates have a degree of hydrolysis above 20%.
Whey protein has a fast absorbency and is suitable during the day and after training, when it can quickly restore the levels of amino acids in the blood and obtain immediate support of anabolic processes in the body.