Salt helps
release more whey, and air dries out cheese, so if you stir longer than necessary, the cheese will be crumbly instead of creamy.
Not exact matches
Caseinate breaks down
more slowly in the body than
whey protein, thus supplying the body with a sustained amino acid
release.
One of the reasons for casein being so effective pre-bed is that it is slow
releasing, because casein has slower motility than
whey protein, it can spend
more time
releasing amino acids (particularly Leucine) into the blood.
While casein offers the sustained -
release aspect of micellar
whey, it lacks the total leucine content, making it
more suitable for stopping catabolism, but not great at turning on the switch that builds muscle.
What this means is that these larger
whey protein molecules take as long as micellar casein to digest, thus allowing the amino acids to
release more slowly into your bloodstream.
Gather up the ends of the cheesecloth and squeeze very gently to
release a little
more whey, if you like.