A2 milk vs regular milk: what's the difference
A2 milk is cow's milk in which beta-casein is present only as the A2 variant. Regular milk from Western cattle breeds often contains both variants, A1 and A2.
| 🥛 A2 milk | 🥛 Cow's milk | |
|---|---|---|
| Protein | Only A2 beta-casein: the amino acid proline at position 67 | Often a mix of A1 and A2: A1 has histidine at position 67 |
| Digestion | The BCM-7 peptide is not cleaved from A2 at this site | Enzymes can cleave the BCM-7 peptide from A1; its formation in humans is not confirmed by all studies |
| Cows | Specially selected herds; over 70% of Guernsey cows give mainly A2 milk; African and Asian cattle produce only A2 | In Holstein and Ayrshire cows, 46–70% of animals give milk with both A1 and A2 |
| Health benefits | EFSA (2009): no cause-and-effect relationship between BCM-7 and non-communicable diseases has been established | EFSA found no link between drinking A1 milk and disease |
| Market | A2 Corporation was founded in New Zealand in 2000 (The a2 Milk Company since 2014) | Ordinary mass-produced milk |
Which to choose
There is no scientific evidence yet of any special benefit from A2 milk, although some people subjectively find it easier to tolerate. It is not lactose-free milk: if you are lactose intolerant, choose lactose-free milk.
Sources
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions