Sorry if these questions have been answered before, but I must have missed the answers (or forgotten) if they have.
Q1: What is the ratio of whey:to:casein in milk protein isolate? If I remember correctly milk protein is something like 80% casein and 20% whey. How close is that guess?
Q2: What is less processed, milk protein isolate, or whey (type?) individually plus casein individually. In other words if I got a blend of nothing but milk protein isolate, would that be more or less processed than a blend of 2/3 casein and 1/3 whey (type?).
The reason I ask this is because I seem to respond much better when I use milk protein isolate or casein. Thanks.