Tag: Beta casein protein

Casein makes up approximately 80% of the total protein content in cow's milk. While often discussed simply as 'casein protein,' this family of proteins has different genetic variants, most notably A1 and A2, which can impact how milk is digested and tolerated by some people.

Approximately 25% of people in some populations experience digestive discomfort after consuming regular cow's milk. However, anecdotal evidence suggests that for many of these individuals, switching to Guernsey milk may offer a solution, leading to the question: is Guernsey milk easier to digest?.

Historically, all cow's milk contained only the A2 beta-casein protein, but a genetic mutation led to the appearance of A1 protein in most modern dairy. What is special about A2 yogurt today is its use of milk sourced exclusively from cows that produce only the A2 protein, making it potentially easier to digest for some people.

Genetic studies in Indian native cattle breeds have shown a very high frequency of the A2 beta-casein allele, exceeding 90% in many indigenous dairy cows like the Sahiwal and Gir. This indicates that milk from most indigenous Indian breeds is naturally A2 dominant.

Recent studies in India reveal that approximately 90% of the country's milk, including all buffalo milk, is of the A2 protein type. This means Amul buffalo milk is A2, a variant known to be easier on the digestive system for many individuals who experience discomfort with regular cow's milk. The distinction lies in the type of beta-casein protein, with A2 being the original and more common form in many mammals.

According to a 2025 review of human studies, consumption of milk containing A1 beta-casein may negatively influence gut health in some people by altering microbial composition and increasing inflammation. This raises a key question: is there really a difference between A1 and A2 milk?

The a2 Milk Company was founded in 2000 in New Zealand by scientist Dr. Corran McLachlan and Howard Paterson, but its production today spans several countries. This expansion raises the question: what country does a2 milk come from when you buy it at your local store? The answer is more complex than a single nation, as the brand operates through a global network of specialized dairy farms.

Unlike the milk from many domesticated Western cow breeds, buffalo milk is naturally and exclusively A2. The A2 status of milk refers to the type of beta-casein protein it contains, and buffalo milk contains only the A2 variant, making it a popular choice for those with A1 protein sensitivity.

The protein beta-casein in cow's milk comes in two main forms, A1 and A2, differing by just one amino acid. So, is Kroger milk A1 or A2, and what does this mean for consumers concerned about digestive comfort?

Beta-casein, which makes up about 30% of the protein in cow's milk, exists in two major forms: A1 and A2. Knowing how to tell the difference is crucial for those sensitive to A1 protein, as it involves scientific testing and understanding cow genetics rather than relying on taste or appearance.