Tag: A1 milk

A genetic mutation occurred thousands of years ago in cattle, resulting in two main variants of beta-casein proteins in cow's milk: A1 and A2. This seemingly minor difference is at the very heart of the ongoing nutritional debate regarding whether A1 milk is good or bad for you.

While dairy milk is a staple for many, recent research has highlighted concerns over the A1 beta-casein protein found in most conventional milk. The primary disadvantage of A1 milk centers around how its digestion can release a peptide called beta-casomorphin-7 (BCM-7), which has been linked to various health issues in certain individuals.

Recent scientific studies show that the lactic acid bacteria used in yogurt fermentation can degrade bioactive peptides. This raises the critical question for many consumers: does yogurt have casomorphins, and if so, how does fermentation affect their presence?

According to comparative research, many commercial ghees, unlike authentic A2 versions, are made from milk containing both A1 and A2 beta-casein proteins. This leads many consumers to question: Is Amul ghee A2, or does it follow the standard commercial production process using mixed milk sources?

Amul, a leading Indian dairy brand, offers a diverse range of milk products, and the question, “Is Amul A1 or A2?” has a nuanced answer depending on the specific product you choose. Most regular cow milk contains a mix of A1 and A2 beta-casein protein, while specific Amul variants are marketed as containing only the A2 protein.

According to a 2025 study examining UK retail milk, the beta-casein protein profile is a mixture, consisting of approximately 31% A1 protein and 58% A2 protein. This blend is a direct result of the specific cow breeds prevalent in modern European and UK dairy farming, which collectively contribute to the milk supply.

According to the U.S. Dairy Export Council, ultra-pasteurized milk can have a shelf life of up to 60-90 days unopened, a major difference from standard milk. This extended longevity is the real reason why A2 milk can last longer, not the inherent properties of its A2 protein content, which is a common misconception.

Over 5,000 years ago, a genetic mutation changed the protein structure of milk in some dairy cattle, introducing the A1 casein variant. This led to a key distinction from the original A2 casein, and understanding this difference can be crucial for those with digestive sensitivities to dairy.

Over 5,000 years ago, a genetic mutation in European dairy cows introduced a new milk protein called A1 beta-casein. Understanding what is A1 and A2 milk, and the differences between their protein structures, is crucial for anyone experiencing digestive discomfort after consuming dairy.

According to a 2017 review of human studies, consumption of milk containing A1 β-casein may negatively impact gut health by altering microbial composition and reducing intestinal motility. For decades, the dairy industry and scientific community have debated the specific health risks and what is the disease caused by A1 milk in some individuals, focusing on a protein called A1 beta-casein.