Tag: A2 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.

Historically, all cow's milk naturally contained only the A2 beta-casein protein, but a genetic mutation thousands of years ago resulted in a mix of A1 and A2 proteins in most modern dairy. This means that while many use the terms interchangeably, there is a technical distinction between 'A2' and 'A2A2' milk based on a cow's specific genetic makeup.

Recent studies suggest A2 milk may offer a more comfortable digestive experience for some individuals compared to conventional milk containing both A1 and A2 proteins. But since A1 and A2 milk look and taste the same, figuring out how do I know if my milk is A2 requires a deeper investigation.

The Karnataka Cooperative Milk Producers' Federation (KMF) first introduced the Nandini brand in 1986, which now offers a wide array of dairy products. Consumers often wonder, 'What type of milk is Nandini milk?' The answer is that while it is primarily sourced from cows, it is available in several types distinguished by their fat content and processing.

In November 2019, the Karnataka Milk Federation (KMF) released a new variant of milk that is specifically A2 Desi Cow Milk, confirming the brand does have an A2 option. This launch addressed growing consumer interest in A2 protein, derived from indigenous Indian cow breeds, distinct from the A1 protein found in milk from crossbred cattle. The move allows consumers to choose milk based on their dietary preferences regarding A2 beta-casein.

In the United States, consuming raw, unpasteurized milk is responsible for 96% of foodborne illnesses from milk, according to the a2 Milk Company. A common question is: Is A2 cow milk pasteurized? The answer is that nearly all commercially sold A2 milk undergoes pasteurization for safety, mirroring the processing of conventional dairy.

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.

A significant number of people experience digestive discomfort due to sensitivities to dairy's lactose or specific proteins. Greek yogurt is prized for its high protein and probiotic content.

According to a 2023 study published in *Frontiers in Animal Science*, the frequency of the A2A2 genotype in genotyped Australian Holstein cows increased from 32% in 2000 to 52% in 2017. This demonstrates that not only *can* Holsteins be A2A2, but the trait is becoming more prevalent due to selective breeding.