Milk contains beneficial components. Butterfar, casein and lactose are the most common. Other components include lactoferrin, lactoperoxidase, immunoglobulins, sialyllactose, phospholipids. The two major categories of milk proteins is casein and whey protein.

Cheese manufacturing; (separation of Casein from Whey): involves separation of casein, an insoluble protein contained in whole milk, from other components by precipitation. When milk is acidified (becomes sour) the casein is altered such that “curd” is formed. Curd is then used to make cheese. The liquid portion of the soured milk is the “whey” which is a by-product of the cheesemaking process, although whey made by acid coagulation and high heat (e.g., during the making of cheddar, Swiss or provolone cheeses) may be used to make recotta cheese 9A.M. Pearl et al. Completely Cheese: The Cheeselover’s Companion, Jonathan David Publishers, Inc., Middle Village, N.Y. 1978) Other cheeses made principally from whey include such Scandinavian cheeses as Gjetost, made from goat’s milk whey, and Mysost, made form cow’s milk whey, as well as Sapsago, a cheese made in Switzerland from cow’s milk whey.

Infant formulas of Milk: Bovine milk and human milk have a number of differences in the protein composition. For example, bovin milk contains beta-lactoglobulin which is not in human milk. Some infants show different degrees of intolerance to bovine milkd and compositions of non-allergenic milk products which lacks the beta-lactoglobulin exist.