What is A2 milk?

 What is A2 Milk?

a2 Milk is a delicious, nutritious, all-natural cow's milk that some people find easier to digest and closely resembles Human milk.

a2 Milk ™ has a small but significant difference. Cow's milk naturally contains protein. We select a specific type of cow that only produces the A2 beta casein protein and not According to research, the A2 protein is digested differently than the A1 protein. There are many people who feel uncomfortable after taking ordinary milk or lactose-free milk, but they can enjoy a2 Milk ™ without discomfort, so this small difference makes a big difference in the lives of many consumers.

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 What is the difference from a2 Milk?

a2 Milk™ tastes like milk, is all-natural and nutritionally dense, just like regular cow's milk and is suitable for people of all ages (including children) to drink and enjoy.

The only big difference is in the type of cow.

Milk from various cows naturally contains a variety of protein structures. Farmers select and separate cows that only produce A2 beta-casein protein. Then they are milked separately. Other fresh dairy milk has a mix of A1 and A2 proteins. Research shows that A1 and A2 are digested differently. Many people around the world tell us that they feel the difference when they drink a2 Milk ™.

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The A2 Story

The vast majority of milk Americans drink comes from Holstein cows. According to the Holstein Cattle Association, more than 94% of American dairy cows are of Holstein ancestry. Holsteins produce milk that contains two beta-casein proteins called A1 and A2.

These cows produce only one beta-casein protein in their milk: the A2 variety.

We look for the protein in milk to discover the A2 gene. Casein is what makes up most of the protein in milk and about 30 percent of that casein is called beta casein. The two most common variants of the beta casein gene are A1 and A2, so any bovine will be A1A1, A1A2 or A2A2 for beta casein.

A growing body of evidence suggests that products made from cow's milk are not suitable for humans. However, in his book Devil in Milk: Disease, Health, and the Politics of A1 and A2 Milk (Chelsea Green Publishing), Keith Woodford, professor of farm management and agribusiness at the University of Lincoln in New Zealand, suggests that the problem is not the milk but the protein in the milk. Specifically, the A1 protein.

Woodford cites more than 100 studies linking consumption of A1 cow's milk to serious disorders including heart disease, type 1 diabetes, autism and schizophrenia. He also delves into the prevalence of allergies, autoimmune disorders, and lactose intolerance. His conclusion is that milk is fine for most people as long as it is A2 milk.

Where does A2 come from?

Scientists believe that a genetic mutation occurred between 5,000 and 10,000 years ago, when cattle were driven to northern Europe. A1 and/or A1 and A2 milk is the norm in the United States, Europe (except France), Australia, and New Zealand. A2 milk is most common in Asia, Africa and France.

There is some scientific speculation that the A2 protein is a fairly modern variation caused by selective breeding practices, the use of bovine growth hormone, and antibiotics. There is little evidence to support this theory, but Holsteins tend to be much larger and produce more milk than A2-producing cows because they have been bred to optimize their milk production. 

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A2 Advantage

Many Americans have given up milk due to digestive problems or lactose intolerance, but those problems tend to go away when people drink A2 milk. That's because A2 protein is easier to digest. The nutrients in A2 milk are also more readily absorbed at the same time. 

The big mark on A2 milk is appropriately called A2. It is sold nationally by Whole Foods and in markets that serve consumers of organic and natural products. A number of smaller regional dairies also produce A2 milk with labels generally promoting their A2 status.

The taste of A2 milk is no different from regular milk. It does not contain hormones or antibiotics, and has been pasteurized, homogenized and processed like normal milk. It's available in whole, two percent reduced fat, fat free, and even chocolate varieties. From the point of view of health and nutrition, there is no harm in drinking A2 milk.

The only drawback is that it is a little more expensive. 

Should your breeding programme prioritise A2?

With this new information in hand, it may seem convincing to produce only A2 milk. However, strict selection for A2A2 in your breeding program should come hand in hand with whether you are offered bonuses or premiums for A2 milk. If you don't get paid premium or bonuses for producing A2 milk, setting a strict A2A2 threshold will limit your genetic progress and future profitability.

When setting up your well-tuned and configured genetic plan, keep in mind the genetic opportunity cost for production, health and conformation traits that you will lose by only selecting for A2A2 sires. You will miss out on pounds of milk, additional health and fertility by eliminating more than half of all available bulls if you limit your selection of bulls to only those that are A2. 

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Can you breed Cows for A2 milk?

Yes, in fact the only way to have cows that produce A2 milk is to inseminate for it, since the only factor that determines which beta casein will appear in the milk is found in the genetics of the animal.

True A2 milk can only be produced from cattle that have two copies of the A2 gene in their DNA. Each animal receives one copy of the gene from its father and one copy from the mother. So to have a chance of getting an animal with A2A2 genetics, you must breed a bull with at least 1 copy of the A2 allele to a cow with at least one copy of the A2 allele.

To ensure with 100% certainty that a female will produce fresh A2 milk, it has to be the result of mating a cow with two copies of the A2 gene with a bull that also has two copies of the A2 gene.

Source: thea2milkcompany.com