Which milk has the highest protein content?
Infant nutrition
Breast milk also contains much more protein than cow's milk. It contains 60% protein whereas cow’s milk contains only 40% protein. Protein is very important for infants because they need more protein per pound than adults do. For the first few months of their life, this protein must come from breast milk or formula, it cannot come from cow's milk . One specific protein that breast milk has is lactoferrin, which is bacteriostatic, meaning it prevents the growth of harmful bacteria. Without protein, the baby cannot produce the immunity that its body desperately needs, resulting in a higher risk of disease and malnutrition. Breast milk provides the best source of protein for an infant.
Human milk oligosaccharide
Human milk oligosaccharides form the third most abundant solid component (dissolved or emulsified or suspended in water) of human milk after lactose and fat. HMOs are present in a concentration of / L. Approximately 200 structurally different human milk oligosaccharides are known. The composition of human milk oligosaccharides in breast milk is individual to each mother and varies over the period of lactation. The dominant oligosaccharide in 80% of all women is 2'-fucosyllactose, which is present in human breast milk at a concentration of approximately 0.088 oz/ L.
Whey protein
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it. An authoritative review published in 2010 concluded that the provided literature did not adequately support the proposed claims.
Bhadawari
Overall buffalo milk has greater nutritional properties and values than cow milk. Buffalo milk has higher levels of fat lactose, protein, calcium, and vitamins A and C, with lower levels of vitamin E riboflavin an cholesterol. There is an absence of carotene and a presence of bioactivepentasaccharides and gangliosides not present in cows. Fat globules are larger but contain less membrane material than cow milk. However, specific breed of buffalo does affect milk composition. In a 2008 comparison of four Indian buffalo breeds, the Bhadawari was shown to have more solids not fat than the Murrah, which had the highest performance for fat, total protein, and casein contents.
Donkey milk
The non-protein nitrogen (NPN) accounts for an average of 16% of total nitrogen in donkey milk, is much closer than values reported for human milk (20%) but higher than those of domestic ruminants (5%).
Oak (flavoured milk)
The nutritional values vary by flavour, however Chocolate, Strawberry, Banana, Vanilla Malt, Iced Coffee are similar. The Oak MAX and Light Chocolate contain approximately 25% fewer calories and approximately half the fat of Chocolate milk. In contrast, Egg Nog has approximately 25% more energy and 50% more fat than Chocolate milk, and OAK Plus, which was launched in early 2017, contains around 30g more protein. The values for Chocolate milk are:
Rice milk
Compared to cow's milk, rice milk contains more carbohydrates, but does not contain significant amounts of calcium or protein, and no cholesterol or lactose. Commercial brands of rice milk are often fortified with vitamins and minerals, including calcium, vitamin B, vitamin B, and iron. It has a glycemic index of 86±7 compared to 37±4 for skim milk and 39±3 for whole milk.
Dairy cattle
The United States dairy herd produced of milk in 2007, up from in 1950, yet there were only about 9 million cows on U.S. dairy farms—about 13 million fewer than there were in 1950. The top breed of dairy cow within Canada's national herd category is Holstein, taking up 93% of the dairy cow population, have an annual production rate of of milk per cow that contains 3.9% butter fat and 3.2% protein.
Food pyramid (nutrition)
Dairy products are produced from the milk of mammals, usually but not exclusively cattle. They include milk, yogurt and cheese. Milk and its derivative products are a rich source of dietary calcium and also provide protein, phosphorus, vitamin A, and vitamin D. However, many dairy products are high in saturated fat and cholesterol compared to vegetables, fruits and whole grains, which is why skimmed products are available as an alternative.
Historically, adults were recommended to consume three cups of dairy products per day. More recently, evidence is mounting that dairy products have greater levels of negative effects on health than previously thought and confer fewer benefits. For example, recent research has shown that dairy products are not related to stronger bones or less fractures; on the flip side, another study showed that milk (and yogurt) consumption results in higher bone mineral density in the hip. Overall, the majority of research suggests that dairy has some beneficial effects on bone health, in part because of milk's other nutrients.
CytoSport
A June 2010 investigation by "Consumer Reports", a US consumer advocacy magazine, found that two of Cytosport's Muscle Milk products contained levels of heavy metals near or exceeding levels proposed by the United States Pharmacopeia (USP). Muscle Milk's Chocolate powder had four heavy metals — cadmium, lead, arsenic, and mercury — and three of these metals were found to be at the highest levels of all the health drinks tested. Average cadmium levels of 5.6 µg in three daily servings exceeded the USP limit of 5 µg per day, and the average lead level of 13.5 µg also topped the USP limit of 10 µg per day. The average arsenic level of 12.2 µg was near the USP limit of 15 µg per day. Muscle Milk's Vanilla Crème powder had 12.2 µg of lead in three daily servings, exceeding the lead limits, and 11.2 µg of arsenic. In response, CytoSport said, "Importantly, the tests underscored the fact that Muscle Milk Chocolate liquid shakes, by far and away our company's most popular consumer form of Muscle Milk, did not exceed the proposed maximum levels of any heavy metals tested, even when used three times per day." CytoSport's founder, Greg Pickett, also indicated that NSF International released a conclusion that its own test results 'do not reflect the concentrations stated in the Consumer Reports article.'" In turn, "Consumer Reports" provided their rebuttal, defending their statements.
Breast milk
Whole cow's milk contains too little iron, retinol, vitamin E, vitamin C, vitamin D, unsaturated fats or essential fatty acids for human babies. Whole cow's milk also contains too much protein, sodium, potassium, phosphorus and chloride which may put a strain on an infant's immature kidneys. In addition, the proteins, fats and calcium in whole cow's milk are more difficult for an infant to digest and absorb than the ones in breast milk. Evaporated milk may be easier to digest due to the processing of the protein but is still nutritionally inadequate. Some infants are allergic to cow's milk protein, this problem may be associated with infant formulas derived from cow's milk.
List of foods by protein content
Below is a list of protein content in foods, organised by food group and given in measurements of grams of protein per 100 grams of food portion. Most natural foods are composed largely of water. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the foodstuff in question. 
It is to be noted that not all protein is equally digestible. Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the protein quality based on the amino acid requirements of humans.
Saanen goat
The Saanen is the most productive milk goat of Switzerland, which has the most productive milking goats in the world. Average milk yield is in a lactation of . The milk should have a minimum of 3.2% fat and 2.7% protein.
Donkey milk
Published data on donkey milk gross composition confirm the closer resemblance to breast milk for lactose, protein and ash levels when compared with cow, sheep and goat milk. Despite the high lactose content of donkey milk the average fat content is lower for this purpose, when used in infant nutrition, donkey milk is usually supplemented with vegetal oil (4 mL 100 mL milk) to conform to human milk energy
Kinder goat
Kinder milk has a high butterfat content, sometimes having higher than 7 percent butterfat; it also has higher amounts of milk solids, yielding larger amounts of cheese.
Milk
Milk is a nutrient-rich, white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who are breastfed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. Interspecies consumption of milk is not uncommon, particularly among humans, many of whom consume the milk of other mammals.
Organic milk
A 2012 meta-analysis of the scientific literature did not find significant differences in the vitamin content of organic and conventional plant or animal products, and found that results varied from study to study. The authors found 4 studies on each of beta-carotene and alpha-tocopherol levels in milk; differences were heterogeneous and not significant. The authors found few studies on fatty acids in milk; all (but for one) were of raw milk, and suggest that raw organic milk may contain significantly more beneficial omega-3 fatty acids and vaccenic acid than raw conventional milk. The authors found no significant differences between organic raw milk and conventional milk with respect to total protein, total fat, or 7 other vitamins and fatty acids tested. 
A different review concluded, "Results to date suggest that the nutritional content of organic milk is similar to that of conventional milk. There may be a different profile of fatty acids in organic milk, with a higher proportion of PUFA (polyunsaturated fatty acids) relative to other fatty acids, but this effect does not appear to be consistent. This difference will be smaller in fat-reduced milk."
Dog food
Low-protein dog diets are fundamentally different from low-protein cat diets, due to significant differences between the protein requirement of the two species. A minimum of 26% crude protein on a DM basis is required for adult maintenance in cats according to AAFCO, compared to only 18% in dogs. In addition, there is slightly more protein found in cat milk compared to dog milk, meaning that kittens are consuming more protein at birth compared to puppies.
Protein (nutrient)
In at least one segment of the food industry, the dairy industry, some countries (at least the U.S., Australia, France and Hungary) have adopted ""true protein"" measurement, as opposed to crude protein measurement, as the standard for payment and testing: "True protein is a measure of only the proteins in milk, whereas crude protein is a measure of all sources of nitrogen and includes nonprotein nitrogen, such as urea, which has no food value to humans. ... Current milk-testing equipment measures peptide bonds, a direct measure of true protein." Measuring peptide bonds in grains has also been put into practice in several countries including Canada, the UK, Australia, Russia and Argentina where near-infrared reflectance (NIR) technology, a type of infrared spectroscopy is used. The Food and Agriculture Organization of the United Nations (FAO) recommends that only amino acid analysis be used to determine protein in, "inter alia", foods used as the sole source of nourishment, such as infant formula, but also provides: "When data on amino acids analyses are not available, determination of protein based on total N content by Kjeldahl (AOAC, 2000) or similar method ... is considered acceptable."
Weight management
The satiating property of dietary protein is influenced by when the protein is consumed. Studies have shown that protein intake at breakfast has a greater effect on satiety than during later meal times. There are several explanations as to why this is the case. Firstly, protein has a greater thermogenic effect than carbohydrates and fat, which enables the body to burn more calories. Secondly, a high protein breakfast appears to slow gastric emptying, which attributes to the fact that protein appears to be the most satiating macronutrient. Finally, a high protein breakfast increases the activity of glucagon, which activates the pathways for glucose synthesis. One study showed that fat loss was approximately twice as much in the high-protein diet group than the moderate-protein diet group in overweight and obese individuals.
Milk substitute
Coconut milk is made by mixing water with the freshly grated white inside pulp of a ripe coconut. Though considered by some in the west as a substitute for dairy milk, coconut milk has been used as a traditional ingredient in Southeast Asian, South Asian, Caribbean, and northern South American cuisines for centuries, if not millenia. It is also a source of calcium and vitamins C, E, B1, B3, B5 and B6. Coconut milk is usually very high in fat and calories, but low in protein, which makes it a good substitute for cream, as it can be whipped up in a similar fashion to decorate baked goods or desserts.
Almond milk is produced from almonds by grinding almonds with water, then straining the pulp from the liquid. This procedure can be done at home. Almond milk is low in saturated fat and calories.
Soy milk is made from soybeans and contains about the same amount of protein as dairy milk. When enriched by the manufacturer, it may be a source of calcium and vitamin D and some B vitamins such as B12; however, this is not in all brands of soy milk. According to one study, soy protein may be a substitution for animal protein to prevent and control Chronic kidney disease.
Equine nutrition
Soluble carbohydrates are found in nearly every feed source; corn has the highest amount, then barley and oats. Forages normally have only 6-8% soluble carbohydrate, but under certain conditions can have up to 30%. Sudden ingestion of large amounts of starch or high sugar feeds can cause at the least an indigestion colic, and at the worst potentially fatal colitis or laminitis. 
Protein is used in all parts of the body, especially muscle, blood, hormones, hooves, and hair cells. The main building blocks of protein are amino acids. Alfalfa and other legumes in hay are good sources of protein that can be easily added to the diet. Most adult horses only require 8-10% protein in their diet; however, higher protein is important for lactating mares and young growing foals.
Fat content of milk
Three main varieties of milk by fat content are sold in the UK, "skimmed", "semi-skimmed" and "whole milk". Semi-skimmed is by far the most popular variety, accounting for 63% of all milk sales. Whole milk follows with 27% and then skimmed with 6%. Until 1 January 2008, milk with butterfat content outside the ranges defined by the European Commission could not legally be sold as milk. This included 1% milk, meaning varieties with 1% butterfat content could not be labelled as milk. Lobbying by Britain has allowed these other percentages to be sold as milk. Since the change in regulation, all major supermarkets have launched a 1% variety.
Tyrol Grey
The milk has an excellent quality and is adequate either for the direct consumption or for the processing to high-quality products (cheese, butter, yogurt). Among the mountain cattle breeds in Italy the Tyrol Grey has the best milk amount/milk quality (fat, protein) ratio and delivers a higher amount of contents for the processing to quality products. The above-average per cow was 2002 in the South Tyrol about 4,836 kg milk per annum, 3.78% milk fat content, and 3.38% protein (8,491 control cows). When you evaluate the performance you have to allow for the middle body weight and the tough feeding and husbandry conditions in mountain regions.
Water buffalo
Water buffalo milk presents physicochemical features different from that of other ruminant species, such as a higher content of fatty acids and proteins. The physical and chemical parameters of swamp and river type water buffalo milk differ.
Water buffalo milk contains higher levels of total solids, crude protein, fat, calcium, and phosphorus, and slightly higher content of lactose compared with those of cow milk. The high level of total solids makes water buffalo milk ideal for processing into value-added dairy products such as cheese. The conjugated linoleic acid (CLA) content in milk ranged from 4.4 mg/g fat in September to 7.6 mg/g fat in June. Seasons and genetics may play a role in variation of CLA level and changes in gross composition of the water buffalo milk.
Mastitis in dairy cattle
Mastitis can cause a decline in potassium and an increase in lactoferrin. It also results in decreased casein, the major protein in milk. 
As most calcium in milk is associated with casein, the disruption of casein synthesis contributes to lowered calcium in milk. The milk protein continues to undergo further deterioration during processing and storage. Milk from cows with mastitis also has a higher somatic cell count. Generally speaking, the higher the somatic cell count, the lower the milk quality.
Milk
A 2008 review found evidence suggesting that consumption of milk is effective at promoting muscle growth. Some studies have suggested that conjugated linoleic acid, which can be found in dairy products, is an effective supplement for reducing body fat. With regards to the claim of milk promoting stronger bones, there has been no association between milk consumption or excess calcium intake and a reduced risk of bone fractures.
Protein adulteration in China
On 25 September 2008, EFSA issued a press release in response to reports of contaminated powdered milk from China which stated, in part: "Children with a mean consumption of biscuits, milk toffee and chocolate made with such powdered milk would also not exceed the TDI. However, in worst-case scenarios with the highest level of contamination, children with high daily consumption of milk toffee, chocolate or biscuits containing high levels of powdered milk would exceed the TDI. Children who consume both such biscuits and chocolate could potentially exceed the TDI by up to more than three times."
Feta
Feta, as a sheep dairy product, contains up to 1.9% Conjugated linoleic acid (CLA), which corresponds to 0.8% of its fat content. 
Feta, like other dairy products, is also a source of calcium and phosphorus which have been shown to contribute to better bone health..
Weight management
Studies have shown that a diet high in dairy decreases total body fat. This occurs because a high amount of dietary calcium increases the amount of energy and fat excreted from the body. Studies have shown that saturated, monounsaturated and polyunsaturated fats all have a higher excretion rate with a high calcium intake. In these studies, a high calcium intake is considered 2300 mg and a low calcium intake is considered 700 mg. A possible explanation to this phenomenon is that high intakes of calcium cause calcium soap formation and/ or binding of bile acids in the intestine. Other studies specifically show that dairy sources of calcium demonstrate greater weight loss than supplemental calcium intake. This may be due to the other bioactive components present in milk, which may aid in metabolic efficiency and fat loss. The accuracy of this statement remains controversial. Since most natural dairy products contain fat content, there is a common understanding that this may cause weight gain. In addition, dairy contains some key ingredients such as whey protein and combinations protein/calcium that have a positive effect on satiety, increases energy loss, and finally assists weight loss.
Alpine goat
Known for its milk, the Alpine goat is famous for its rich dairy production. Alpine goats are extremely popular in the dairy industry for their docile temperament, high quality milk output and long lactation. Alpine milk has relatively low fat content, with an average fat percent of 3.4%. It is higher in sugars than cows' milk but balances itself in terms of the amount of protein. Alpine goats' milk has 2.3 g of protein per 250 ml while cow’s milk has 3.4. A higher protein count is not always good, since it packs more calories with an increased fat content. Compared to Saanen goat milk, it is higher in all nutritional aspects, except the fat content, making it a much healthier choice.
Alpha-lactalbumin
α-Lactalbumin is a protein that regulates the production of lactose in the milk of almost all mammalian species. In primates, alpha-lactalbumin expression is upregulated in response to the hormone prolactin and increases the production of lactose.
Short-beaked echidna
The composition of the milk secreted by the mother changes over time. At the moment of birth, the solution is dilute and contains 1.25% fat, 7.85% protein, and 2.85% carbohydrates and minerals. Mature milk has much more concentrated nutrients, with 31.0, 12.4 and 2.8% of the aforementioned nutrients, respectively. Near weaning, the protein level continues to increase; this may be due to the need for keratin synthesis for hair and spines, to provide defences against the cold weather and predators.
Milk
The largest structures in the fluid portion of the milk are "casein micelles": aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle, bonded with the help of nanometer-scale particles of calcium phosphate. Each casein micelle is roughly spherical and about a tenth of a micrometer across. There are four different types of casein proteins: αs1-, αs2-, β-, and κ-caseins. Collectively, they make up around 76–86% of the protein in milk, by weight. Most of the casein proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, k-casein, reaching out from the body of the micelle into the surrounding fluid. These kappa-casein molecules all have a negative electrical charge and therefore repel each other, keeping the micelles separated under normal conditions and in a stable colloidal suspension in the water-based surrounding fluid.
Breast milk
The breast milk of diabetic mothers has been shown to have a different composition from that of non-diabetic mothers. It may contain elevated levels of glucose and insulin and decreased polyunsaturated fatty acids. A dose-dependent effect of diabetic breast milk on increasing language delays in infants has also been noted, although doctors recommend that diabetic mothers breastfeed despite this potential risk.
Ultrafiltered milk
Ultrafiltered milk (UF milk), also known as diafiltered milk, is a subclassification of milk protein concentrate that is produced by passing milk under pressure through a thin, porous membrane to separate the components of milk according to their size. Specifically, ultra filtration allows the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane, while the larger protein and fat molecule (key components for making cheese) are retained and concentrated. (Depending on the intended use of the UF milk product, the fat in whole milk may be removed before filtration.) The removal of water and lactose reduces the volume of milk, and thereby lowers its transportation and storage costs.
Protein premium
The wheat protein premium refers to the price differential (expressed as cents or dollars per bushel) that a high-protein wheat normally commands over wheat of the same grade specification with lower protein content. Typically, northern dark spring wheat has higher protein and brings a premium price over hard red winter wheat.
Dairy cattle
Holstein cows either have distinct white and black markings, or distinct red and white markings. Holstein cows are the biggest of all U.S. dairy breeds. A full mature Holstein cow usually weighs around and is tall at the shoulder. They are known for their outstanding milk production among the main breeds of dairy cattle. An average Holstein cow produces around of milk each lactation. Of the 9 million dairy cows in the U.S., approximately 90% of them are of the Holstein descent. The top breed of dairy cow within Canada's national herd category is Holstein, taking up 93% of the dairy cow population, have a production rate of of milk per cow that contains 3.9% butter fat and 3.2% protein
Moose milk
Moose milk is high in butterfat (10%) and solids (21.5%), according to data collected on Russian moose; research into American moose milk is in a less advanced state than in Russia, but appears to indicate that American moose have even higher concentrations of solids in their milk. Moose lactate between June and August; conditional on a good supply of high quality forage, nutrient and fat concentrations in the milk typically increase during the first twenty-five days of lactation, which are considered the peak period; nutrients, fat, and mineral element concentrations decrease for the remainder of the lactation period. However, compared to cow milk, moose milk still has much higher levels of aluminium, iron, selenium, and zinc.
Vegan nutrition
Upon digestion, all protein foods supply amino acids. Varied intake of plant foods can meet human health needs for protein and amino acids. Foods high in protein in a vegan diet include legumes (such as beans and lentils), nuts, seeds, and grains (such as oats, wheat, and quinoa).
Donkey milk
In terms of energy despite the high lactose content of donkey milk the average fat content is lower. When used in infant nutrition, donkey milk is usually supplemented with vegetable oil (4 mL per 1 mL milk) to mimic breast milk hyper energy. Donkey milk contains immune-enhancing compounds (in particular lysozyme and lactoferrin) to help protect infants from infection and disease(although this is often debated with many saying that donkey milk may not even exist). In addition, the flavour and appearance of donkey milk have been found to be attractive to children.
Whole grain
Cereals proteins have low quality, due to deficiencies in essential amino acids, mainly lysine. Supplementation of cereals with proteins from other food sources (mainly legumes) is commonly used to compensate for this deficiency, since the limitation of a single essential amino acid causes the others to break down and become excreted, which is especially important during the period of growth. In contrast, the proteins of the pseudocereals have a high nutritional value, close to those of casein (the main protein in milk). Quinoa and amaranth are the most nutritious grains due to their high content and quality of proteins, with high levels of lysine and other essential amino acids. Minor cereals and pseudocereals are a good alternative to replace gluten-containing cereals, for people who need to follow a gluten-free diet.
Oat
Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals.
Flour
Pastry flour has the second-lowest gluten protein content, with 7.5-9.5% (8-9% from second source) protein to hold together with a bit more strength than cakes, but still produce flaky crusts rather than hard or crisp ones.
Milk
Whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, and a few tropical shrubs. The enzyme needed to digest lactose, lactase, reaches its highest levels in the human small intestine after birth and then begins a slow decline unless milk is consumed regularly. Those groups who do continue to tolerate milk, however, often have exercised great creativity in using the milk of domesticated ungulates, not only of cattle, but also sheep, goats, yaks, water buffalo, horses, reindeer and camels. India is the largest producer and consumer of cattle and buffalo milk in the world.
In food use, from 1961, the term "milk" has been defined under Codex Alimentarius standards as: "the normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it, intended for consumption as liquid milk or for further processing." The term "dairy" relates to animal milk and animal milk production.
Sheep milk
Specialized dairy breeds of sheep yield higher amounts of milk compared to other breeds of sheep. Some of the most common dairy breeds include:
In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Finding a dairy sheep producer can be challenging, so some may choose a meat or wool breed, which do not produce as much milk as a dairy breed, but produce enough milk to create small amounts of cheese and other products.
Mare milk
Mare milk is a milk secreted by female horses, known as mares, during lactation to feed their foals. Mare milk is particularly rich in whey protein, polyunsaturated fatty acids and vitamin C. The beverage kumis is traditionally made from mare milk.
Pea milk
Pea milk (also known as pea protein beverage) is a plant milk made using pea protein, which is made of yellow peas. Commercial pea milk typically comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually enriched with vitamins. It is marketed as a more environmentally-friendly alternative to almond milk and a GMO-free alternative to soy milk. The two largest brands of pea milk are Ripple Foods and Bolthouse Farms.
Breast milk
While there is no scientific evidence that shows that breast milk is more advantageous for adults than cow's milk, according to several 2015 news sources breast milk is being used by bodybuilders for its nutritional value. In a February 2015 ABC News article one former competitive body builder said, "It isn’t common, but I’ve known people who have done this. It’s certainly talked about quite a bit on the bodybuilding forums on the Internet." Calling bodybuilders "a strange breed of individuals,” he said, “Even if this type of thing is completely unsupported by research, they’re prone to gym lore and willing to give it a shot if there is any potential effect.” At the time the article was written, in the U.S. the price of breast milk procured from milk banks that pasteurize the milk, and have expensive quality and safety controls, was about $10 an ounce, and the price in the alternative market online, bought directly from mothers, ranges from $1 to $4 per US fluid ounce, compared to cow's milk at about $3.44 a gallon.
Montbéliarde
Montbéliarde cattle are mainly a dairy breed, but have better beef characteristics than Holstein cattle. Nearly 400,000 milk recorded Montbéliarde cows are in France with an average adult lactation of 7486 litres at 3.9% butterfat and 3.45% protein. The milk protein is of a type well suited to cheesemaking, and some herds are fed a hay-based diet to produce milk specifically for this purpose. Cull cows and bull calves are worth more than Holsteins. The breed has spread to many countries and is becoming popular for crossing with Holsteins to give improved longevity and fertility.
Oilseed press
An exception to this trend is soybean meal. It possesses an excellent amino acid profile, a low fibre content, high digestibility, and high crude protein levels ranging from 44 to 50%. These advantages, including soybean meal’s high lysine content of 6.5%, make it a very appropriate protein supplement in poultry and swine as well as ruminant diets. In fact, soybean meal accounts for 63% of the protein feed sources that are utilized globally. This surpasses the next-leading canola meal, which is also nutritionally adept for feeding to poultry and swine, by a full 51%.
Protein (nutrient)
Whole grains and cereals are another source of proteins. However, these tend to be limiting in the amino acid lysine or threonine, which are available in other vegetarian sources and meats. Examples of food staples and cereal sources of protein, each with a concentration greater than 7.0%, are (in no particular order) buckwheat, oats, rye, millet, maize (corn), rice, wheat, sorghum, amaranth, and quinoa.
Fairlife
Dietitians and nutritionists were generally critical of the milk; Alissa Rumsey, a spokesperson for the Academy of Nutrition and Dietetics expressed, "When you really look at the numbers, it can sound appealing, but in general most Americans are already getting enough protein," adding, "If you need more, eat an egg or a handful of almonds. And people who need more calcium should up their intake of dark leafy greens, not the so-called Frankenmilk." Registered dietitian Keri Gans claimed, "milk is already a great package of nutrients; I’m not quite sure why it needs to be changed," and commented on the removal of sugar in Fairlife milk with, "I never looked at the sugar in milk as a problem." Meredith Engel of "New York Daily News" speculated that, "it’s clear why Coke is trying to get into the milk business: More and more Americans are turning away from sugary soft drinks, and soda sales fell to a 19-year-low in 2013." "Men's Health" nutrition advisor Mike Roussell, however advised his clients to switch over to Fairlife's milk.
Sheep milk
Sheep milk is extremely high in fat and conjugated linoleic acid (CLA) compared to other milk producing species. There is also a large amount of solids present in the milk. This makes sheep milk an excellent choice for making cheese and it produces higher yields of cheese compared to other milk producing species. One liter of sheep milk will produce a far higher amount of cheese than one liter of cow milk.
Mycoplasma bovis
Mastitis can cause a decline in potassium and lactoferrin. It also results in decreased casein, the major protein in milk. As most calcium in milk is associated with casein, the disruption of casein synthesis contributes to lowered calcium in milk. The milk protein continues to undergo further deterioration during processing and storage. Milk from cows with mastitis also has a higher somatic cell count. Generally speaking, the higher the somatic cell count, the lower the milk quality.
Pachyrhizus ahipa
The protein content lies between 8 and 18%. The European market is economically highly interested in the protein content, mostly as feed for cattle. Protein content also may be interesting for the food industry, because about 80% of the protein is water-soluble and not extractable within a pH range of 2-10. The lipid content is very low, below 1%. Altogether, the tuber shows a very good nutritional composition. However, because the tuber contains a lot of water, the protein and energy concentration may be rated as being medium.
Camel milk
Camel milk is lower in lactose than cow's milk. However, levels of potassium, magnesium, iron, copper, manganese, sodium and zinc are higher than in cow's milk.
Almond milk
If unfortified, almond milk has less vitamin D than fortified cows' milk; in North America cows' milk must be fortified with vitamin D, but vitamins are added to plant milks on a voluntary basis. Because of its low protein content, almond milk is not a suitable replacement for breast milk, cows' milk, or hydrolyzed formulas for children under two years of age.
2008 Chinese milk scandal
At the end of June 2010, Beijing lowered the minimum protein level for raw milk, from 2.955 to 2.8%, to discourage dairy farmers from attempting to falsify the passing of protein tests. Wu Heping, secretary general of the Heilongjiang Dairy Industry Association noted that between 75% and 90% of raw milk in some provinces had failed to reach the old protein level standard (in place since 1986) in 2007 and 2008. He said that the new standard reflected "the reality of the domestic dairy farm industry". However, insiders believe this will not stop adulteration because milk price still depends on protein content.Verbatim quote
Horizon Organic
Horizon Organic is the largest supplier of organic milk in North America. Its products are sold in supermarkets and grocery stores. Horizon produces organic milk in Maryland and also purchases the majority of its organic milk (more than 99 percent) from more than 700 dairies in 23 states. Prior to being acquired by (now former parent company) Dean Foods, Horizon was a public company and owner of the organic dairy brands: Juniper Valley Farms, The Organic Cow of Vermont and United Kingdom brand Rachel's Organic. Horizon Organic's products are certified organic by the USDA and advertised as free of antibiotics, growth hormones and pesticides.
Vechur Cattle
The medicinal property of the Vechur cow's milk have been documented traditionally by Ayurveda and recent scientific studies have substantiated this. The protein component of the Vechur cow's milk has an improved antimicrobial property. As per recent findings, the anti-bacterial property of the lactoferrin protein present in the Vechur Cow milk is more than that of the antibiotic ampicillin. Although lactoferrin, present in the milk of all mammals, is found to have antimicrobial, antiviral, antitumor, immunodefence and anti-inflammatory properties recent studies prove that in the case of the lactoferrin protein in the Vechur Cow milk, these properties are much more enhanced. The Vechur Ghee (clarified butter) produced from Vechur cow’s milk, is famous for its high medicinal values due to the presence of A2 beta-lactalbumin protein and higher arginine content which is good for the health of convalescing people.
Crop milk
Crop milk bears little physical resemblance to mammalian milk, the former being a semi-solid substance somewhat like pale yellow cottage cheese. It is extremely high in protein and fat, containing higher levels than cow or human milk. It has also been shown to contain anti-oxidants and immune-enhancing factors. Like mammalian milk, crop milk contains IgA antibodies. It also contains some bacteria. Unlike mammalian milk, which is an emulsion, pigeon crop milk consists of a suspension of protein-rich and fat-rich cells that proliferate and detach from the lining of the crop. Lactation in birds is also controlled by prolactin, which is the same hormone that causes lactation in mammals.
Rotes Höhenvieh
Rotes Höhenvieh cows give about per lactation; the milk has 3% fat and 4% protein.
Sport dog nutrition
Protein is an essential component in any dog's diet.  Muscle, hair, skin, ligaments, cartilage, and chest and abdomen organs are structurally supported by protein. In comparison to the average dog, a performance or sporting dog requires a greater protein intake. This is a result of wear and tear on muscles and other organ tissues caused by strenuous activity. Protein is also a vital component in bodily functions such as transporting oxygen and energy to the muscles, regulating blood glucose levels, fighting infections, and repairing tissues. Many diets targeted for performance dogs contain 30% protein. However, dogs performing in different athletic activities can require varying amounts of protein and essential amino acids. For instance, studies have shown that sled dogs require a high protein, high fat diet, where 30 to 40% of energy comes from protein and 50% of energy comes from fat. Greyhounds were found to require a moderate protein (25% energy) and moderately high fat (30-50% energy) diet. At present there are conflicting opinions concerning whether protein from animal sources is of higher quality than protein from non animal sources. For instance, a study completed by Brown et al., concluded that "In a 16-week controlled experiment, a meat-free diet maintained haematological characteristics in sprint-racing sled dogs (Siberian huskies)". No deficiencies or side effects were noted in this study. However, in previous studies it was discovered that when feeding non animal protein diets to performance dogs, a larger prevalence of anemia was found in comparison to when dogs were fed diets containing animal protein. Poor iron bioavailability can lead to anemia. As stated by Chausow and Czarnecki-Maulden, it is generally accepted that animal sources of protein have more iron bioavailability than plant sources. Studies have been conducted to compare iron bioavailability when feeding animal and non animal sources of protein. However, research on dogs for this topic is are lacking. Studies completed by Chausow and Czarnecki-Maulden conclude that more research needs to be done on iron bioavailability of plant and animal protein sources. Regardless of the source, when feeding the sporting dog, protein is an essential component of the diet. Nutritional demands must be met in order to achieve high performance levels.
Milk allergy
Six major allergenic proteins from cow's milk have been identified: αs1-, αs2-, β-, and κ-casein from casein proteins and α-lactalbumin and β-lactoglobulin from whey proteins. There is some cross-reactivity with soy protein, particularly in non-IgE mediated allergy. Heat can reduce allergenic potential, so dairy ingredients in baked goods may be less likely to trigger a reaction than milk or cheese. For milk allergy, non-IgE-mediated responses are more common than IgE-mediated. The former can manifest as atopic dermatitis and gastrointestinal symptoms, especially in infants and young children. Some will display both, so that a child could react to an oral food challenge with respiratory symptoms and hives (skin rash), followed a day or two later with a flare up of atopic dermatitis and gastrointestinal symptoms, including chronic diarrhea, blood in the stools, gastroesophageal reflux disease (GERD), constipation, chronic vomiting and colic.
Milk
Donkey and horse milk have the lowest fat content, while the milk of seals and whales may contain more than 50% fat.
Dromedary
Camel milk is a staple food of nomadic tribes living in deserts. According to a study, it consists of 11.7% solids, 3% protein, 3.6% fat, 0.8% ash, 4.4% lactose and 0.13% acidity (pH 6.5). The quantities of sodium, potassium, zinc, iron, copper, manganese, niacin and vitamin C were relatively higher than the amounts in cow milk. However, the levels of thiamin, riboflavin, folacin, vitamin B, pantothenic acid, vitamin A, lysine, and tryptophan were lower than those in cow milk. The molar percentages of the fatty acids in milk fat were 26.7% for palmitic acid, 25.5% oleic acid, 11.4% myristic acid and 11% palmitoleic acid. Camel milk has higher thermal stability compared with cow milk, but it does not compare favourably with sheep milk.
A2 milk
The percentage of the A1 and A2 beta-casein protein varies between herds of cattle, and also between countries and provinces. While African and Asian cattle continue to produce only A2 beta-casein, the A1 version of the protein is common among cattle in the western world. The A1 beta-casein type is the most common type found in cow's milk in Europe (excluding France), the USA, Australia and New Zealand. On average, more than 70 percent of Guernsey cows produce milk with predominantly A2 protein, while among Holsteins and Ayrshires between 46 and 70 percent produce A1 milk.
Complete protein
A complete protein or whole protein is a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary in the human diet. Examples of single-source complete proteins are red meat, poultry, fish, eggs, milk, cheese, yogurt, soybeans and quinoa. The concept does not include whether or not the food source is high in total protein, or any other information about that food's nutritious value.
Bee brood
Bee brood is harvested by beekeepers in many countries. In particular, the pupae are the highest in protein when compared to the eggs and larvae, and have protein content equivalent to that of beef or poultry. Brood is rich in carbohydrates, dietary minerals, B vitamins, vitamin C, vitamin D, saturated fat, monounsaturated fatty acids and polyunsaturated fatty acids.
Colostrum
Colostrum (known colloquially as beestings, bisnings or first milk) is the first form of milk produced by the mammary glands of mammals (including many humans) immediately following delivery of the newborn. Most species will generate colostrum just prior to giving birth. Colostrum contains antibodies to protect the newborn against disease. In general, protein concentration in colostrum is substantially higher than in milk. Fat concentration is substantially higher in colostrum than in milk in some species, e.g. sheep and horses, but lower in colostrum than in milk in some other species, e.g. camels and humans. In swine, fat concentration of milk at 48 to 72 hours after parturition may be higher than in colostrum or in late-lactation milk. Fat concentration in bovine colostrum is extremely variable.
Casein
Casein ( "KAY-see-in", from Latin "caseus" "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, comprising c. 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk.The j
Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate.
Protein quality
Below follows a table that compares various proteins based on their rankings. Some of these results may differ and vary significantly depending on if it is soybeans or soy protein isolate, and so on. For example, while soybeans have a PDCAAS score of 0.91, many soy protein isolates (though not all) typically get a PDCAAS score of 1.0. Likewise, the amino acid profile may differ from crop to crop depending on the soil, and between different breeds of soy. Generally speaking, however, soybeans rarely outperform whey protein isolate in PDCAAS rankings.
Tryptophan
Tryptophan is present in most protein-based foods or dietary proteins. It is particularly plentiful in chocolate, oats, dried dates, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, sesame, chickpeas, almonds, sunflower seeds, pumpkin seeds, buckwheat, spirulina, and peanuts. Contrary to the popular belief that turkey contains an abundance of tryptophan, the tryptophan content in turkey is typical of poultry.
Whey Acidic Protein
Whey Acidic Protein(WAP) is the major milk protein in certain mammals. There are exceptions in some mammalian species, whereby WAP has not been found to be synthesized in the mammary gland.
Donkey milk
The amino acid profile of the donkey milk proteins shows a very similar percentage of essential amino acids (36.7 e 38.2 g amino acid /100 g protein) than in human milk proteins (40.7 g amino acid /100 g protein), according to Guo et al.
List of foods by protein content
10.62 to 13.63 (cooked)Natural protein concentrates (often used in bodybuilding or as sports dietary supplements):
Skimmed milk
Skimmed milk is sometimes consumed with the intention of reducing or limiting calorie consumption. It has been argued that the reduction in calories keeps the body further from satiety, causing it to ultimately seek out the missed calories, possibly from sources less beneficial. The extent to which animal fat contributes to weight gain is also brought into question, along with claims that skimmed milk is more beneficial to heart health since non-skimmed milk has a higher low-density lipoprotein content. Milkfat, however, affects only large, non-dense (Pattern A) LDL particles, which studies have shown to carry far less risk of coronary heart disease than small, dense (Pattern B) LDL particles. Skimmed milk also contains almost no vitamin A.
Reindeer cheese
Reindeer milk is among the most rich and nutritious of milks, at 22% butterfat and 10% protein; however a reindeer can only be milked for about 1.5 cups per day.
Milk protein concentrate
Applications of MPC include: use in nutritional beverages, nutritional and dietary products, aged care products, infant formulas, protein bars, yogurts, recombined cheeses, cultured products, frozen desserts, bakery and confection applications. MPC can be financially advantageous to producers of milk for cheese production, as its addition increases the protein level of the product achieving greater cheese yield for less capital investment. 
“MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.”
Iron-binding proteins
Lactoferrin is a member of the transferrin family and is the predominant protein found in mammal exocrine secretions, such as tears, milk, and saliva. It is composed of approximately 700 residues and exists mainly as a tetramer, with the monomer:tetramer ratio being 1:4 at 10 µM protein concentrations. The tertiary structure is composed of two lobes, termed N and C lobes, each containing one iron-binding pocket. Each pocket contributes four amino acids (two tyrosines, one histidine, and one aspartate) and, along with two carbonate or bicarbonate anions, forms a six-membered coordinate around the iron cation. It is this specific combination that makes lactoferrin's iron affinity 300 times greater than transferrin.
Milk
Lactose-free and lactose-reduced milk can also be produced via ultra filtration, which removes smaller molecules such as lactose and water while leaving calcium and proteins behind. Milk produced via these methods has a lower sugar content than regular milk.
Bodybuilding
The motor proteins actin and myosin generate the forces exerted by contracting muscles. Current recommendations suggest that bodybuilders should consume 25–30% of protein per total calorie intake to further their goal of maintaining and improving their body composition. This is a widely debated topic, with many arguing that 1 gram of protein per pound of body weight per day is ideal, some suggesting that less is sufficient, while others recommending 1.5, 2, or more. It is believed that protein needs to be consumed frequently throughout the day, especially during/after a workout, and before sleep. There is also some debate concerning the best type of protein to take. Chicken, turkey, beef, pork, fish, eggs and dairy foods are high in protein, as are some nuts, seeds, beans, and lentils. Casein or whey are often used to supplement the diet with additional protein. Whey protein is the type of protein contained in many popular brands of protein supplements and is preferred by many bodybuilders because of its high Biological Value (BV) and quick absorption rates. Whey protein also has a bigger effect than casein on insulin levels, triggering about double the amount of insulin release. That effect is somewhat overcome by combining casein and whey. Bodybuilders are usually thought to require protein with a higher BV than that of soy, which is additionally avoided due to its claimed estrogenic properties. Still, some nutrition experts believe that soy, flax seeds and many other plants that contain the weak estrogen-like compounds or phytoestrogens, can be used beneficially, as phytoestrogens compete with estrogens for receptor sites in the male body and can block its actions. This can also include some inhibition of pituitary functions while stimulating the P450 system (the system that eliminates hormones, drugs and metabolic waste product from the body) in the liver to more actively process and excrete excess estrogen. Cortisol decreases amino acid uptake by muscle, and inhibits protein synthesis.
Chocolate milk
A study published in 2009 compared chocolate milk to a commercial recovery beverage (matched for carbohydrate and protein content) administered to cyclists after intense workouts. The researchers found no difference in post-workout plasma creatine kinase levels and muscle soreness, nor in cycling time to exhaustion. However, being that chocolate milk is usually less expensive than commercial recovery beverages, the researchers concluded that chocolate milk "serves as a more convenient, cheaper...recovery beverage option for many athletes".
Milk
The composition of milk differs widely among species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules, and the strength of the curd are among those that may vary. For example:
High-protein diet
A high-protein diet is low in fat or carbohydrate consumption, and is not the same as a low-carbohydrate diet which may not be food-energy–controlled and may include fat. Example foods in a high-protein diet include lean beef, chicken or poultry, pork, salmon and tuna, eggs, and soy. A diet is considered "high in protein" if daily protein consumption exceeds 15% of total energy intake.
Whey
Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), bovine serum albumin (~8%)(see also serum albumin), and immunoglobulins. These are soluble in their native forms, independent of pH.
Milk-Bone
Guaranteed Analysis: Crude Protein 15.0% min. Crude Fat 5.0% min. Crude Fiber 3.5% max. Moisture 12.0% max. Calcium 0.54% min. Phosphorus 0.45% min. Copper 6.6 mg/kg min. Zinc 108 mg/kg min. Iodine 1.4 mg/kg min. Vitamin A 4500 IU/kg min. Vitamin D 450 IU/kg min. Vitamin E 45 IU/kg min. Riboflavin 2.0 mg/kg min. Pantothenic Acid 9 mg/kg min. Vitamin B12 0.020 mg/kg min. Choline 1080 mg/kg min.
Whey protein
The protein in cow's milk is 20% whey and 80% casein. The protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), bovine serum albumin (~8%) (see also serum albumin), and immunoglobulins. These are soluble in their native forms, independent of pH.
Easy Cheese
Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44–60%, while its milk fat content must be greater than 20%. Milk proteins are needed for processed cheese spread production, and contains two main types: casein, which accounts for at least 80%, and whey protein, which can further be classified into α-lactalbumin and β-lactoglobulin. The manufacturing of processed cheese spreads use natural cheese with a composition that ranges from 60–75% intact casein.
Alpine goat
Alpine goats are one of the top milk producers, alongside Saanen and Toggenburg goats. They are distinct from the other two due to their low value of fat content. This could be a direct correlation between the weight of the animal and its habitual environment. However, the Nubian goat's weight is similar to that of the Alpines at maturity, yet it produces less milk, containing a higher proportion of fat, than the Alpine goats.
Sheep milk cheese
Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cow's milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Sheep milk contains 4.8% lactose, more lactose than cow milk, and is therefore not an alternative for people who are lactose intolerant.
Lactalbumin
A whey protein diet has been shown to enhance splenic immune response to sheep red blood cells (SBRC) in mice. This study was designed to investigate the influence of the type of dietary protein on the biliary secretory IgA. A/J mice were fed defined formula diets containing either 20% whey protein, or 20% casein. Another group was fed Purina mouse chow. After 3 weeks of dietary treatment the body weight of each mouse was recorded and the gall-bladder was removed and its whole content analyzed by ELISA to determine S-IgA secretion. Body weight curves were similar in all dietary groups; higher biliary levels of S-IgA appeared in the whey protein fed mice than in the casein (p less than 0.025) or purine (p less than 0.025) fed mice. Dietary protein type may have a direct influence on the immune response in the gastrointestinal tract, without affecting body weight.
Cheese
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein. In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat. A 28-gram (one ounce) serving of cheddar cheese contains about of protein and 202 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about of milk to provide that much protein, and to equal the calcium.
Dairy cattle
Among the smallest of the dairy breeds, the average Jersey cow matures at approximately , with a typical weight range between . According to North Dakota State University, the fat content of the Jersey cow's milk is 4.9 percent. It is also the highest in protein, at 3.8 percent. This high fat content means the milk is often used for making ice cream and cheeses. According to the American Jersey Cattle Association, Jerseys are found on 20 percent of all US dairy farms and are the primary breed in about 4 percent of dairies.
Camel milk
Camel milk has a high vitamin and mineral content and immunoglobin content. Camel milk is three times higher in vitamin C than cow's milk and 10 times higher in iron. It is also high in unsaturated fatty acids and B vitamins but lower in vitamin A and B2 (than cow milk). The composition of camel milk depends on its feed and of the camel species. Bactrian milk has a higher fat content than dromedary milk.
Choline
Human milk is rich in choline, but formulas derived from other sources, particularly soy, have lower total choline concentrations than human milk. Bovine milk and bovine-derived formulas had similar or higher glycerophosphocholine compared to human milk, and soy-derived formulas had lower glycerophosphocholine content. Phosphatidylcholine and sphingomyelin concentrations were similar between bovine formulas and human milk, but soy-derived infant formulas had more phosphatidylcholine than human or bovine sources. Soy-derived formulas had less sphingomyelin than human milk, which is a concern, since sphingomyelin is used for producing myelin, which insulates neurons. Free choline concentrations in mature human milk were 30–80% lower than those found in bovine milk or formulas. Mature human milk also has lower free choline than colostrum-transitional human milk. Phosphocholine is particularly abundant in human milk.
A2 milk
Cows' milk is about 87 percent water and 13 percent solids—the solids being a combination of fat, carbohydrates in the form of lactose, minerals, and protein. The major component of the milk proteins is casein; in turn about 30-35 percent of the casein (equivalent to two teaspoons in a litre of milk) is beta-casein, of which there are several varieties, determined by the genes of the cow. The most common of these variants are A1 and A2 (named for the order in which they were identified by scientists), with the sole difference between the two being one of the 209 amino acids that make up the beta-casein proteins: a proline occurs at position 67 in the chain of amino acids that make up the A2 beta-casein, while in A1 beta-casein a histidine occurs at that position. Studies in cells found that digestive enzymes that cut up proteins interact with beta-casein precisely at that location, so that A1 and A2 beta-casein proteins are processed differently. A seven-aminoacid peptide, beta-casomorphin-7, (BCM-7) can be cut away from the A1-beta-casein protein by those enzymes, but the enzymes cannot cut the A2 protein at that location, so BCM-7 is not formed from A2 proteins. Studies in humans have not consistently found that BCM-7 is formed in the human digestive system. BCM-7 can also be created during the fermentation of milk or through the process by which cheese is made; those same processes can also destroy BCM-7.
Dairy cattle
Whey protein makes up about 20% of milk’s protein composition and is separated for the casein (80% of milk’s protein make up) during the process of curdling cheese. This protein is commonly used in protein bars, beverages and concentrated powder, due to its high quality amino acid profile. It contains levels of both essential amino acids as well as branched that are above those of soy, meat, and wheat. "Diafiltered" milk is a process of ultrafiltration of the fluid milk to separate lactose and water from the casein and whey proteins. This process allows for more efficiency in cheese making and gives the potential to produce low-carb dairy products.
Dairy farming
Milk replacers are classified by three categories: protein source, protein/fat (energy) levels, and medication or additives (e.g. vitamins and minerals). Proteins for the milk replacer come from different sources; the more favorable and more expensive all milk protein (e.g. whey protein- a by-product of the cheese industry) and alternative proteins including soy, animal plasma and wheat gluten. The ideal levels for fat and protein in milk replacer are 10-28% and 18-30%, respectively. 
The higher the energy levels (fat and protein), the less starter feed (feed which is given to young animals) the animal will consume. Weaning can take place when a calf is consuming at least two pounds of starter feed a day and has been on starter for at least three weeks. 
Milk replacer has climbed in cost US$15–20 a bag in recent years, so early weaning is economically crucial to effective calf management.
Protein adulteration in China
In at least one other segment of the food industry, the dairy industry, some countries (at least the U.S., Australia, France and Hungary), have adopted "true protein" measurement, as opposed to crude protein measurement, as the standard for payment and testing: "True protein is a measure of only the proteins in milk, whereas crude protein is a measure of all sources of nitrogen and includes nonprotein nitrogen, such as urea, which has no food value to humans. … Current milk-testing equipment measures peptide bonds, a direct measure of true protein." Measuring peptide bonds in grains has also been put into practice in several countries including Canada, the UK, Australia, Russia and Argentina where near-infrared reflectance (NIR) technology, a type of infrared spectroscopy is used. The Food and Agriculture Organization of the United Nations (FAO) recommends that only amino acid analysis be used to determine protein in, "inter alia", foods used as the sole source of nourishment, such as infant formula, but also provides: "When data on amino acids analyses are not available, determination of protein based on total N content by Kjeldahl (AOAC, 2000) or similar method … is considered acceptable."