A2 milk is cow’s milk that contains only the A2 type of beta-casein protein rather than the more common A1 protein commonly found in normal milk These two proteins digest quite differently from each other. For some people, the presence of A1 protein can result in discomfort after drinking milk. It was thanks to Dr Corran McLachlan in 1997 in New Zealand that the impact of this difference in proteins was discovered.
Having digestive issues with milk may not necessarily mean someone is lactose intolerant. It may be a reaction to an intolerance to the A1 protein found in most milk. Recent research has highlighted that for some people A1 protein can also trigger eczema.
Some cows naturally produce milk containing only the A2 protein and no A1 protein and some milk producers are now selecting these cows for milk production and selling it to major supermarkets. Look for A2 milk. As yet, cheese and yoghurt are not being produced using A2 milk only, so it is a good idea to check. Some A2 cheese are available, such as cheddar, gouda, feta, and others. The selection may vary depending on the manufacturer and store.
Milk and yoghurt produced by Jersey cows, which only produce the A2 protein milk, will be safe for those with A1 casein protein intolerance.
Related subjects
- A-Z of nutrients
- Allergies
- Lactose intolerance
- Milk
- Yoghurt
- Cheese