Milk has been always an integral part of food in India since ages. It is a popular dietary staple in many western countries. Sources of milk and milk products include cows, sheep, camels, goats, and others. Alternative sources that do not involve animals include soy, coconut, almond, flax, rice, and hemp. Recently, a new type of cow’s milk has appeared in the dairy aisles. This product, called A2 milk, has garnered attention from both consumers and scientists.
As per studies A2 milk appears to be easier to digest and absorb than other types of milk. This article provides an overview of A2 milk, its possible health benefits and risks, and current research surrounding the product.
Milk is a good source of protein, containing 8 grams (g) per 8-ounce (oz) glass. The two major proteins in milk are casein and whey.
Casein accounts for about 80 percent of the protein in milk. There are also different types of casein, one of which is called beta-casein.
Beta-casein makes up about 30 percent of the protein in cow’s milk. A1 and A2 are two variants of beta-casein.
Historically, cows produced milk that contained only the A2 form of beta-casein. Today, most of the milk available from the local grocery store contains mostly A1 proteins. One of the reasons include moving away from desi Indian breeds of cows to more milk generating options for fulfilling increased demand.
References: