Casein

Casein, with a BV of 77 and a PDCAAS of 1.00, is the predominate protein in bovine milk and gives milk its white color [44]. It exists in micelle form, and within the stomach will gel or clot, thus resulting in a sustained release of amino acids [45]. Compared with milk, it is less bioavailable, but like milk, it provides all EAAs.