Casein is a protein from the liquid part of milk. It is also called “milk casein” and constitutes part of the nitrogenous components of milk in mammals. It is assimilated slowly by the body and can therefore provide amino acids to the body for several hours. Thus, it minimizes catabolism (degradation of muscle tissue) due to training. In food, we find milk casein in dairy products (cheese, milk, yogurts) but also in milk powders for babies. It is the ideal ally for weight loss and dryness.

Micellar casein is naturally present in milk at 80%, the remaining 20% ​​being whey (also called whey).

If micellar casein is assimilated slowly by the body, casein hydrolyzate (also called Peptopro) is predigested and therefore assimilated more quickly. To obtain casein hydrolyzate, the peptide bonds of milk proteins are destroyed. It is the highest quality casein and the only one that can be consumed during training. Its mode of operation therefore differs from casein.

Casein acts in synergy with several products including Whey. It is ideal for mass gain, but also weight loss. Thanks to its satiety effect, it fills you up faster than other protein sources. To find out more, read our article “Micellar casein to lose fat”. As previously mentioned, casein is a slow-digesting protein that provides amino acids to the body for 6 to 8 hours. It would also be beneficial for dental and colon health.

It is recommended to dilute 40 g (3 scoops or 12 teaspoons) in 25 cl of milk or temperate mineral water, 3 times a day. Casein hydrolyzate is assimilated very quickly and does not weigh on the stomach, making it an ideal protein to take around training.

It is ideal to take casein hydrolyzate in the amount of 40 g per day.