*2.3. Protein Composition*

Casein fractions and whey proteins were determined by the Reversed Phase -High Performance Liquid Chromatography (RP-HPLC) method [21] on a HPLC system consisting of a pump capable of mixing four solvents (Waters 600E, Waters, Milford, MA, USA), a photodiode array detector (Waters 996), a helium degasser, a Rheodyne 7125 injector (Rheodyne Inc., Cotati, CA, USA) and Millennium software (v.3.05.01, Waters, Milford, MA, USA).
