Milk Protein

Milk protein is created through a process of filtering, evaporating a drying skim milk, and its final form contains both whey and casein protein. This combination of protein types results in an immediate release of amino acids from the whey, followed by a sustained release from the casein part. There are two types of milk protein:

• Milk protein concentrate
• Milk protein isolate

The concentrate form of milk protein contains more lactose and fat, with the protein content ranging anywhere from 42% to 85% by weight. Milk protein concentrate has a biological value of around 80.

Milk protein isolate is filtered to better remove lactose and fat, with a protein content of 85%+ protein by weight. It has a biological value of around 91, but it is more expensive to produce.