Milk protein consists of whey protein and casein. Specifically, it consists of 20% whey and 80% casein. In the production of milk protein from milk by gentle filtration, the lion's share of carbohydrates and fats is removed.
The production process allows you to save milk protein in its original form, in which it is in whole milk. It contains the same beneficial polypeptides and protein fractions, for example, beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, immunoglobulins, lactoferrin and lactoperoxidase, as well as antioxidants and components with immunostimulating properties.