Tag: A2a2 milk

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.

Milk protein consists of different variants, primarily A1 and A2 beta-casein, a distinction stemming from a naturally occurring genetic mutation in dairy cattle. What is special about A2A2 milk is that it comes exclusively from cows producing only the older, A2 beta-casein protein, which some people find easier to digest.

Genetics determines the type of protein produced in milk, and a significant portion of consumers are now seeking out milk containing only the A2 beta-casein protein. While most commercial cow's milk contains a mix of A1 and A2 proteins, a question often asked by health-conscious consumers is: is all goat milk A2A2? The answer is consistently yes, based on the natural genetic makeup of goats across different breeds.

While standard commercial milk typically contains a mixture of A1 and A2 beta-casein proteins, the distinction between a2 and A2A2 milk lies in both branding and genetic certainty. Understanding this difference can help consumers who experience dairy-related digestive discomfort make more informed choices about the milk they drink.