Speaking strictly from a protein makeup point of view here. Before this higher protein milk was brought to my attention, I was adding 100g of WPI to 1L of milk, totaling around 122g of protein, made up of a 96.5g whey to 25.5g casein, a ratio of 80%/20% in favour of whey. Now I'll be changing those ratios, and slowing down the absorption of protein through an increase in the casein ratio, done the following way:
1L HP milk + 50g WPI. That would come to a total of 105g protein, made up of 48g casein, and 57 whey. A ratio of 46%/54% in favour of whey (still). Even though whey is still the dominant protein here, its overall dominance has diminished greatly, giving the overall protein content a slower digestion/release/absorption than before..., without having to manipulate the other macros (unless I wish to slow the whole process down even further).