Is Amul Ghee A1 or A2? Understanding the Difference

December 7, 2025 •

3 min read

Over the last decade, interest in A2 protein from indigenous cow breeds has grown significantly in the health and wellness community. Many consumers are now asking: is Amul ghee A1 or A2? The answer involves understanding Amul's milk sourcing and the different types of ghee available on the market.

Quick Summary

Amul ghee is primarily made from a blend of milk from various cow breeds and buffaloes, meaning it is not exclusively A2 ghee. The protein content is a mix of both A1 and A2 beta-casein, unlike dedicated A2 brands. Amul also offers a separate, specifically labeled A2 cow milk product.

Key Points

Not a Pure A2 Ghee: Amul's standard ghee is made from a blend of milk from various cow and buffalo breeds, containing a mix of A1 and A2 beta-casein proteins.
A2 Ghee is from Indigenous Breeds: True A2 ghee comes exclusively from indigenous Indian cow breeds known to produce only A2 beta-casein milk.
Protein Content is Minimal: The finished ghee product contains negligible amounts of protein, as the clarification process removes milk solids.
Production Method Matters: Amul uses an industrial, cream-based method, while premium A2 ghee is often made using the traditional 'bilona' method from curd.
Amul Also Sells A2 Milk: Amul does market a separate A2 milk product, but this does not apply to their standard ghee.
Digestibility Concerns are Subjective: While A1 protein is linked to digestive discomfort for some, the minimal protein in ghee means the effect is likely insignificant for most.
Consider Your Priorities: Your choice depends on your budget, health concerns, and whether you prioritize mass-market affordability or specific sourcing and traditional methods.

The Core Difference: A1 vs. A2 Protein

At the heart of the A1 versus A2 ghee debate is the beta-casein protein found in milk. The distinction stems from the breed of cow the milk comes from. European breeds, such as Holstein Friesian and Jersey cows, typically produce A1 beta-casein protein. Indigenous Indian cow breeds like Gir and Sahiwal are known for producing milk containing only A2 beta-casein protein.

The BCM-7 Connection

When digested, A1 beta-casein can release a peptide called beta-casomorphin-7 (BCM-7). Some research and anecdotal evidence suggest that BCM-7 may be linked to digestive discomfort, bloating, and inflammation in some sensitive individuals. In contrast, the digestion of A2 beta-casein does not produce this same peptide. This difference is the basis for the health claims surrounding A2 milk and ghee.

Amul Ghee's Milk Sourcing and Processing

Amul's standard ghee is not a pure A2 product. Instead, it is produced from a combination of milk fats sourced from various Indian cow, Jersey cow, and buffalo breeds. This blended source means that the ghee contains a mix of both A1 and A2 beta-casein proteins. This is a key difference from specialized A2 ghee brands that source milk exclusively from indigenous breeds known for their A2 protein.

Industrial Production vs. Traditional Methods

Amul and other large-scale dairy producers utilize industrial methods to produce ghee, starting with churning cream. In contrast, traditional and premium A2 ghee is often made using the 'bilona' method, which involves churning curd. The traditional method is a more time-consuming and expensive process, which explains the price difference between mass-market and specialized products.

Amul vs. A2-Exclusive Brands: A Comparison


Aspect	Amul Standard Ghee	A2-Exclusive Ghee (e.g., from Gir/Sahiwal cows)
Milk Source	Mixed (Indian cow, Jersey cow, buffalo)	Exclusively indigenous Indian cow breeds
Protein Type	A1 and A2 beta-casein	Only A2 beta-casein
Production Method	Industrial process from fresh cream	Traditional 'Bilona' method from curd
Cost	More affordable due to mass production	Significantly higher due to specific sourcing and method
Digestibility	May cause mild discomfort for A1-sensitive individuals	Generally easier to digest and better tolerated
Nutrient Profile	Rich in Vitamin A, D, E, K	Rich in vitamins, omega fatty acids, and antioxidants

Does Ghee Contain Protein?

It is important to note that while ghee is made from milk, the final product is almost 100% milk fat. The clarification process removes the milk solids, which contain most of the protein and lactose. This means that the actual protein content in the final ghee product is negligible. This detail raises a critical point: while the source milk contains A1 or A2 protein, the amount of that protein in the finished ghee is minimal. For most individuals, the difference in digestibility between A1 and A2 ghee is not significant, but for those with extreme sensitivities, an A2-exclusive brand might be preferable.

The Final Verdict for the Conscious Consumer

If you are strictly seeking a ghee made only from the milk of indigenous Indian cows with A2 beta-casein, Amul's standard ghee is not the product for you. Its blended milk source means it contains both A1 and A2 proteins. However, Amul does offer a specialized A2 cow milk, indicating they recognize this market segment. For most people, Amul ghee is a perfectly healthy, nutritious, and affordable option that provides a rich source of vitamins. Those with specific health concerns related to A1 protein or those who prefer traditional, artisanal products should opt for explicitly labeled A2 ghee brands. The choice depends on your priorities: affordability and wide availability versus specific sourcing and perceived health benefits related to protein type. In moderation, any high-quality ghee can be a beneficial part of a healthy diet.

Conclusion: Making the Right Ghee Choice

Deciding between Amul ghee and a premium A2-exclusive product boils down to personal health priorities, budget, and philosophy. Amul provides a trusted, cost-effective product for general consumption, but its mixed milk source means it is not a pure A2 ghee. The debate over A1 versus A2 is a real one for some consumers, driven by concerns over digestion and the production process. Those seeking an authentic, traditionally-made, and exclusively A2 product will need to look beyond Amul's standard offering and be prepared to pay a higher price. The best choice is an informed one, based on your individual dietary needs and preferences.

Visit Amul's website for official product information about their A2 milk and standard ghee lines

Frequently Asked Questions

Amul's standard ghee is a blend and not a pure A2 product. However, Amul does market and sell a separate A2 cow milk, indicating they have products aligned with A2 specifications.

For most people, the difference is negligible, especially in the context of ghee which contains minimal protein. The 'healthier' claim is largely based on the protein in milk, and while some sensitive individuals may find A2 milk easier to digest, these effects do not strongly carry over to ghee.

The core difference is the type of beta-casein protein. A1 milk, typically from European breeds, contains A1 protein, which can release a peptide called BCM-7 during digestion. A2 milk, from indigenous Indian cows, contains only A2 protein.

Pure A2 ghee is more expensive due to the specific sourcing from indigenous Indian cow breeds and often the use of the traditional, labor-intensive 'bilona' method of production.

Yes. The ghee clarification process removes most milk solids, including lactose and casein, making it generally safe for individuals with lactose intolerance.

Ghee is a source of healthy fats and contains essential vitamins A, D, E, and K. It is known to support digestion and can be used for high-temperature cooking due to its high smoke point.

Amul produces ghee through an industrial process that involves churning the cream from milk, boiling it, and clarifying the butterfat. This is different from the traditional 'bilona' method used for some premium ghees.