In a study, 16 individuals sporting, aged an average of 24 years, were fed with either the whey or casein to assess the rate of absorption of amino acids of the two proteins. Shortly after consuming whey, subjects reported a 68% increase in protein synthesis brief, certain amino acids were oxidized to produce energy and no reduction of protein degradation was observed. Casein has caused an increase in moderate protein synthesis (31%), but less amino acids were oxidized for energy production, and degradation of proteins for the body was reduced by 34%. Casein has led to greater protein assimilation than whey.
In addition to the balance of amino acids and digestibility, the timing of the assimilation helps determine the usefulness of proteins for the body. For example, consumption of whey protein causes a rapid elevation of the amino acid levels in the blood; the whey is soluble and quickly through the intestine, the digestive enzymes can process it quickly. Other hand, the consumption of casein causes a much less rapid rise, because this protein coagulates in the stomach: it is therefore digested and absorbed more gradually. In other words, it acts as a pill to end delay, stuffed full of amino acids, while the whey protein acts as a fast-acting powder.
This study indicates that if you want to increase protein synthesis in an hour (but the effect will last only 2-3 hours), you must eat the whey. To reduce a protein degradation of the body for a longer period, all consume casein. Both proteins are present in dairy products which, as such, constitute useful protein sources unless you eat more than necessary and assuming that you can reduce the fat and excess liquid calories.
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