Milk protein is the collective term for the protein contained in cow’s milk and consists of two main components: the larger share by quantity, casein, and the smaller share, whey. The two differ in their structure and in the speed at which the body absorbs them.
In practice, milk protein is found in almost all dairy products, from drinking milk and yoghurt to quark, skyr and cheese. In powder form it is sometimes also sold as milk protein concentrate, which contains both fractions in their natural ratio and therefore supplies both fast and slowly available protein.
How casein and whey differ as separate powders is shown in the entries Casein and Whey protein, and high-protein dairy products are described in the entries Low-fat quark and Skyr.
