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Answer 1

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Milk contains two types of protein: whey (20%) and casein (80%). Both are high-quality proteins, according to science-based rating scales, and both contain all essential amino acids in amounts sufficient to support the multiple roles of protein in the body. According to the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), a method of measuring protein quality based on availability of essential amino acids as well as digestibility, milk provides higher-quality protein than beef, soy or wheat.Because of its high quality, cow’s milk protein is used as a standard reference protein to evaluate the nutritive value of food protein. Milk contains two major types of protein – casein and whey. Casein proteins form curds when acid is added to milk, an important step in the cheese-making process. Casein makes up 82 percent of the proteins found in cow’s milk. Whey proteins are those found in the liquid portion of milk that remains after it has been curdled and strained. Both types of proteins are high-quality and provide essential amino acids for protein synthesis. Whey protein, in particular, is highly usable by the body. It is a rich source of leucine, an essential amino acid involved in muscle protein synthesis.

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