Mjölprotein

Mjölprotein, also known as milk protein, is a collective term for the proteins found in milk. The two primary types of milk proteins are casein and whey. Casein constitutes about 80% of the protein in cow's milk, forming a complex structure that is digested more slowly. Whey, on the other hand, makes up the remaining 20% and is a rapidly digested protein.

These proteins are considered complete proteins, meaning they contain all the essential amino acids required by the human body. Mjölprotein is widely used in the food industry as an ingredient in various products, including infant formulas, sports nutrition supplements, dairy products like cheese and yogurt, and baked goods. Its nutritional value and functional properties, such as emulsification and foaming, make it a versatile food additive.

For athletes and individuals seeking to build or repair muscle tissue, mjölprotein supplements are popular due to their high protein content and amino acid profile. The slow digestion of casein can provide a sustained release of amino acids, while whey's rapid absorption is beneficial for post-exercise recovery. Mjölprotein is also a source of calcium and other beneficial nutrients. Allergies to milk protein are common, particularly in infants, and can manifest in various symptoms.