A2 milk

A2 milk is a variety of milk that contains the A2 type of beta-casein protein rather than the A1 protein commonly found in regular milk. This type of milk is often marketed as a healthier choice than regular milk, with claims that it is easier to digest and less likely to cause inflammation and other health problems.

History

The A2 milk concept was developed by Dr. Corran McLachlan in New Zealand in the 1990s. McLachlan discovered that some cows produce milk with different proteins, and he hypothesized that the A1 protein might be harmful to human health. This led to the establishment of the A2 Milk Company, which markets A2 milk and related products around the world.

Production

A2 milk is produced from dairy cows that have been genetically tested to determine whether they produce the A2 or A1 type of beta-casein protein. Cows that produce A2 milk are then bred together to increase the population of A2-producing cows. The milk from these cows is collected separately from regular milk and is marketed as A2 milk.

Health Claims

The A2 Milk Company claims that A2 milk is healthier than regular milk, which contains both A1 and A2 proteins. Some studies have suggested that A1 protein might be harmful to human health, potentially causing inflammation, digestive problems, and even heart disease. However, these claims are controversial and not all scientists agree with them. The Food Standards Australia New Zealand (FSANZ), for example, has stated that there is not enough evidence to support the health claims made about A2 milk.

Market

A2 milk is sold in several countries, including Australia, New Zealand, China, the United States, and the United Kingdom. The A2 Milk Company has also developed a range of other A2 products, including infant formula and ice cream.

See Also

• Milk
• Dairy product
• Lactose intolerance
• Casein