Okay, this might sound really stupid,and I’ll certainly be showing my lack of knowledge, but here goes. For ages, supplement co’s have been seperating whey from casein because they want the fast acting properties of whey, so we get WPI and WPC in most protein supp’s. Now some are acknowledging the value of casein and trying to extract it from whey in it’s undenatured micellar form.
My question is this: what’s wrong with just milk protein isolate, without trying to mess around with seperating them in their undenatured forms? I know that this doesn’t have a cool name like “micellar casein”, but wouldn’t that natural amino acid profile be better than anything that can be achieved by working with the two proteins in isolation from one another?
This is not a rhetorical question, and is not meant to be a criticism - I’m sure there are reasons, I just would like to know what they are.