Mælkeproteiner

Mælkeproteiner, or milk proteins, are the proteins found in mammalian milk. They play a crucial role in providing nutrition for newborns and are also the basis for various dairy products. The primary milk proteins are casein and whey proteins.

Casein constitutes about 80% of the protein in cow's milk. It exists in milk as micelles, which are complex structures that help transport calcium and phosphate. Casein is digested more slowly than whey proteins, providing a sustained release of amino acids. It is often used in cheese production and as a protein supplement.

Whey proteins, on the other hand, make up the remaining 20% of milk protein. They are water-soluble and are a byproduct of cheese production. Whey proteins are known for their rapid absorption and are rich in essential amino acids, particularly branched-chain amino acids (BCAAs). They are widely used in sports nutrition as protein powders and in infant formulas.

Both casein and whey proteins are considered high-quality proteins because they contain all the essential amino acids that the human body cannot produce on its own. The specific composition and properties of milk proteins can vary slightly between different mammalian species, influencing the characteristics of their respective milks and derived products.