Food In Canada


Image

Producing a new niche milk product
056A0649


A2 milk, first popularized in Australia, contains
a protein that is easier for some people to
digest than the protein found in most milk.
All dairy cows naturally have two beta-casein
proteins — a combination of A1 or A2. A1 is in most commercially available milk and is the component that can cause digestive upset
for some people. The A2 protein is generally
easier to digest, and is similar to goat, sheep
and buffalo milk. Every cow has two of these
proteins and they can be a combination of A1A1, A1A2 or A2A2. When cows are A2A2, they produce milk that only contains the A2 betacasein protein and can be enjoyed by consumers who may have trouble with A1 milk. Photo: Christina Manocchio




A Must Read for all food & beverages industry personnel

Canada’s national food & beverage processing authority
Serving the Canadian food & beverage processing industry for over 80 years!

FREE to qualified industry professionals