Typical dose
20-40 grams per serving, typically 1-2 times dai...
Oral
Oral safety: very low
About this supplement
Milk Protein Concentrate (Micellar) is a high-quality dairy protein fraction produced through gentle microfiltration that preserves the native micellar structure of casein proteins. Unlike standard milk protein concentrates, the micellar form maintains casein in its natural colloidal micelle form—spherical aggregates of casein molecules bound with calcium phosphate. This specific processing results in a protein with superior solubility, neutral taste, and unique functional properties. It contains approximately 80-90% protein with a casein-to-whey ratio similar to whole milk (roughly 80:20). The micellar structure provides a slow, sustained release of amino acids during digestion, making it particularly valuable for prolonged muscle protein synthesis and satiety applications.
How much to take
- Typical amount
- 20-40 grams per serving, typically 1-2 times daily, often before bedtime or between meals.
- Suggested range
- 20-50 g daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Micellar Casein
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
9000-71-9
Physical properties
Typically a fine, off-white to cream-colored powder. It has excellent solubility and dispersibility in water compared to acid-precipitated caseinates, with a neutral, clean taste. Forms stable colloidal suspensions. The micellar structure is sensitive to high heat and extreme pH, which can disrupt the micelles.
How it’s made
Produced via gentle cross-flow microfiltration (MF) or ultrafiltration (UF) of skim milk at low temperatures. This physical separation process removes lactose, minerals, and whey proteins while preserving the native micellar structure of the casein. The retentate is then spray-dried. No acid or rennet precipitation is used, which distinguishes it from caseinates.