Valley Queen on casein vs. whey. Plus, where whey goes from here.

About this episode

The episode explores the science and future of dairy proteins, focusing on the differences between casein and whey.

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We’d love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final [00:00:00] Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special…

People in this episode

Host: Ted Jacoby III

Guests: Lloyd Metzger, TJ Jacoby

Topics covered

• dairy proteins
• casein vs. whey
• protein functionality
• nutrition
• food formulation

Keywords

• casein
• whey
• dairy proteins
• nutrition
• muscle maintenance
• food formulation
• cellular agriculture

Mentioned in this episode

Organizations: Valley Queen Cheese Company, South Dakota State University

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