Milk Protein

Milk protein is the general term for proteins found in milk, primarily casein and whey. These proteins are separated from milk through various processing methods, often involving filtration and drying. They are valued for their nutritional content and functional properties in food.

Manufacturers add milk protein for its nutritional value, as a binder, and to improve texture and mouthfeel. It is commonly found in baked goods like cakes and cupcakes, as well as in energy and protein drinks, and savory items like pizza.

Milk protein is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a significant source of essential amino acids. International bodies like JECFA have evaluated milk proteins. While milk is a common allergen, milk protein itself is not typically associated with adverse health effects when consumed by non-allergic individuals at typical dietary levels.