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Milk protein

Milk protein

Milk protein

Milk protein is a protein obtained from cow's milk after removing water and most carbohydrates and fats..

A cup of whole milk contains 8 g of protein, 8 g of fat and 11 g of carbohydrates (lactose or milk sugar). The rest is mostly water. Protein composition: approximately 80% casein and 20% whey proteins. Since most of the milk proteins are casein, it mainly has the properties of casein with some useful properties of whey..

Fractions of whey protein have many health benefits, positively affecting the body and its functions. These include beta-lactoglobulin, alpha-lactalbumin, glycomacropeptides and immunoglobulins - serum fractions that strengthen the immune system.

Protein manufacturers realized that when water, fat and carbohydrates are removed from milk, not only can a concentrated source of protein be obtained, which is then dried and ground, but it is also the most effective way to extract all that is useful from milk proteins without extra calories from carbohydrates and fats.

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Milk protein

Definition: Protein derived from cow's milk after removing water and most carbohydrates and fats.

Benefit: Milk protein contains a large amount of casein (about 80%) and whey protein (20%), so it has the beneficial properties of both proteins.

Milk protein

When: After a workout, between meals and at bedtime.

Types: Milk Protein Concentrate, Milk Protein Isolate.

Milk Protein Forms

Milk protein concentrate: When filtering whole milk, most carbohydrates and fats are removed. Most often, ultrafiltration is used - the concentration process, as a result of which a product with a protein content of about 80% is obtained.

Milk protein isolate: During further processing of the milk concentrate, a product is obtained with a protein content of more than 85%. Most fats and carbohydrates are eliminated, but casein and whey proteins remain largely unchanged..

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