Protein quality is a key consideration when selecting high-protein containing ingredients. Protein plays an integral role in the body’s structure, function and regulation of tissues and organs. The body can make the protein it needs only if all the essential amino acids are available from the food that is consumed. While all animal-based and most plant-based foods contain some amount of protein, not all proteins are created equal as they can differ in the amount of essential amino acids they provide, and in their digestibility and bioavailability. High-quality protein is defined as a protein that contains all nine of the essential (indispensable) amino acids in the ratios needed by the body while maintaining bioavailability and rapid digestibility. Dairy proteins meet these requirements.