Micellar Casein is an indentured form of casein isolated from ordinary casein protein. It is produced from milk by means of ultra filtration, without the use of chemicals. Research shows that Micellar casein is an extremely slow digesting protein that offers prolonged 7 hour absorption; studies relate prolonged absorption to increased protein synthesis and reduced muscle breakdown. It is preferred over whey because it provides muscles with protein over a long period of time; therefore, more protein is absorbed and used by the muscle. Since it is produced without the use of chemicals it contains more bioactive milk peptides that support immune function as well as enhance muscle growth.