In the design of infant formulas, one aim is to optimize the composition to simulate human milk, which is the golden standard for feeding infants. Among other things, this means that you remove part of the milk protein casein, which constitutes 80 percent of the protein content in cow’s milk, but only 40 percent of the protein content in human breast milk. The rest of the protein found in formula is so-called whey protein, which is supposed to be easily digestible compared to casein. In premature infant formula the casein content is removed in order to protect the infant’s gastrointestinal system. However, casein has certain advantages and ensures e.g. increased satiety. In a new cooperation project between the University of Copenhagen and Aarhus University, researchers will examine whether a less processed type of casein may be able to optimize the composition of formula, thus exploiting the advantages of casein in a way that remains gentle to the infants’ gastrointestinal system.