A Milk Protein

Milk protein is a general term for the proteins found in milk, primarily casein and whey. These proteins are separated from milk through various physical and chemical processes, such as filtration or acid precipitation. The resulting product is often a powder used in food manufacturing.

Manufacturers use milk protein for its nutritional value and functional properties, such as improving texture, binding water, and adding richness. It is commonly found in dairy products like cheese and ice cream, as well as in protein bars, baked goods, and nutritional supplements.

Milk protein is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of essential amino acids and is often included in foods to boost protein content. International bodies like JECFA have evaluated milk proteins, and they are widely consumed globally. Evidence does not suggest adverse health effects from typical dietary intake.