Tag: Milk genetics

Historically, all cow's milk contained only the A2 beta-casein protein before a genetic mutation introduced the A1 variant. As consumer interest grows, many wonder: can you test milk for A2A2 to ensure its purity and if it is truly free of the A1 protein?.

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.

A2 milk comes from cows that naturally produce only the A2 beta-casein protein, a trait determined by their genetics. This has led to widespread speculation, but the straightforward answer to 'is A2 genetically modified?' is no; it is the result of selective breeding and natural variation, not technological modification.

Genetic research shows that most Holstein cow herds carry a mixture of both A1 and A2 beta-casein protein genes. This means the milk typically sold from these cattle is a blend of both A1 and A2 proteins, which some individuals may find harder to digest than pure A2 milk.