dairyprotein

Dairyprotein refers to proteins derived from milk, with two primary components: casein and whey. Casein makes up about 80% of milk protein and forms micellar structures that coagulate under certain conditions, while whey accounts for roughly 20% and remains in the liquid after curd formation. Milk also contains smaller amounts of other proteins such as immunoglobulins and lactoferrin.

Production and forms of dairy proteins involve separating and concentrating proteins from milk or whey. Whey proteins are extracted from whey—the liquid left after cheese production—and processed into products such as whey protein concentrates (WPC), whey protein isolates (WPI), and whey hydrolysates. Casein proteins can be produced as micellar casein or processed into caseinates; lactose removal yields higher-protein ingredients. Hydrolyzed forms of whey or casein are produced by enzymatic breakdown to larger numbers of peptides.

Nutritional and functional properties favor dairy proteins as high-quality ingredients. They provide all essential amino acids and are highly digestible, with whey being rapidly absorbed and particularly rich in leucine, while casein digests more slowly, offering a sustained amino supply. In food systems, whey proteins contribute emulsification and foaming properties, whereas casein provides gelation, thickening, and water-binding characteristics that influence texture and stability.

Applications and considerations include widespread use in sport nutrition, infant formulas, bakery and dairy products, and dietary supplements. Some individuals have dairy protein allergies, and others experience lactose intolerance, which can affect tolerance of certain dairy-protein products. Regulatory labeling and quality standards vary by region, with protein content claims typically based on weight percentage and ingredient disclosures.