Regardless of what type of milk people are consuming, the majority of the market for cow’s milk is filled with A1 milk be it whole, reduced-fat, reduced lactose, skim, organic, antibiotic or antibiotic milk. And most probably it would be a combination of A1 and A2 beta caseins. If we go by numbers, roughly 70 per cent of the milk contains both. To obtain A2 milk specifically, cows which produce A2 milk naturally are selected.
Milk produced by the cows is around 87 per cent water. The rest of the 13 per cent is the blend of items called milk solids which contains lactose, fat, minerals, and protein. The essential segment of the protein in milk solids is casein, which is associated with the milk’s coagulation. All milk produced from cows contains beta-casein protein chains. The two most regular variations of the genes of beta-casein are A1 and A2. In a few cows that protein chain is an A1; in others, it’s an A2. Despite the fact that they contrast by only one amino corrosive, the little distinction can result in the variations having diverse properties. The two are indistinguishable with the exception of one diverse amino acid at position 67 in the chain of 209 amino acids. At that position, the amino acid is histidine in A1 and in it is proline in A2.
Consuming A2 milk is generally considered healthier than alternatives. Especially beneficial for people who have faced the issues related to the digestion of A1 milk due to the inflammatory process. Those people said that after switching to A2 milk, those issues have lessened or disappeared.
