BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Casein and whey protein are the major proteins of milk. Casein constitutes approximately 80%(29.5 g/L) of the total protein in bovine milk, and whey protein accounts for about 20% (6.3 g/L) (19-21). Casein is chiefly phosphate-conjugated and mainly consists of calcium phosphate-micelle complexes (20).

Detailed explanation-2: -Whey protein comprises 20% of milk protein and its ingestion is characterized by a rapid aminoacidemia in the blood and muscle [19]. Casein in its micellar form make up the remaining 80% of milk protein and is characterized by a slow and sustained release of AAs into the blood and muscle [19].

Detailed explanation-3: -Milk contains two main types of proteins – casein and whey. Casein accounts for 80% of the protein in milk, while whey contributes around 20%.

Detailed explanation-4: -Dairy Products Casein and whey are the two primary protein types in milk. All cow’s milk AND goat’s milk contains casein. Cream, half and half, yogurt and sour cream are other obvious sources of the protein. Ice cream, butter, cheese and pudding also contain it.

Detailed explanation-5: -Whey is found in dairy and is one of the two major high-quality proteins found naturally in cow’s milk.