Milk contains both whey and micellar casein protein (~20 and 80 % of total protein content, respectively). Whey is a fast digesting protein. In contrast, micellar casein is a slow digesting protein (Gorissen et al, 2020).
Micellar casein clots in the stomach due to the acidic environment and the presence of pepsin. However, the micellar casein structure can also be intentionally disrupted by various food processing techniques, resulting in food products such as cheese and yoghurt.
[Read more…] about Casein protein processing strongly modulates post-prandial plasma amino acid responses in vivo in humans
