What is the primary component of milk proteins?

The primary component of milk proteins is casein. In cow's milk, approximately 80% of the total protein content is casein, which plays a vital role in forming the structure of cheese and contributes to the nutritional value of milk. Casein is a complex of proteins that helps in the absorption of calcium and other minerals, making it essential for growth and development.

In contrast, whey represents the remaining 20% of milk proteins and is a byproduct that is typically separated during cheese production. While lactose is the sugar found in milk, and fat consists of lipids, neither lactose nor fat contribute to the protein content of milk. Therefore, casein stands out as the primary and most abundant form of protein in milk, critical for both its nutritional properties and functional applications in food processing.