Do you struggle to digest dairy? Try our Just A2 milk. Produced by a special group of cows on our farm that produce milk containing only the A2 protein, our milk may be a more comfortable digestive option. All our Argyle Cheese Farmer products are made with our Just A2 milk. Read on to discover the Just A2 difference!
While all milk is made up of a variety of beneficial proteins, they each have their own unique structure and characteristics. Most milk in the United States contains both A1 and A2 protein varieties. These varieties are digested differently. While many people are able to digest all varieties of protein, some people may find they struggle to digest the A1 protein variety, but have no trouble with digestion when consuming dairy containing just the A2 protein. If you struggle to digest traditional dairy you may find our Just A2 milk, yogurt and cheese a more agreeable option!
Originally, over 5,000 years ago, cows genetically produced milk containing only the A2 protein variety. About 5,000 years ago a natural genetic mutation occurred resulting in the onset of the A1 protein in certain cows. Today most Holstein cows produce milk with both A1 and A2 protein varieties.
The protein content in milk varies depending on the cow and her nutrition. Generally Most milk is about 3.25% protein. About 80% of that protein is Casein, or solid protein, while 20% is Whey or liquid protein. There are several different types of Casein protein each with different attributes. Some common types are Alpha, Beta, and Kappa Caseins. Depending on a cow's genetic makeup her milk will contain a variety of different combinations of these types of proteins. The two most common classified types of Beta Casein, are A1 and A2. Statistically, about 1/3 of Holstein cows produce only the A2 Beta Casein protein in their milk. Some research has shown that attributes of the A2 protein variant include being easier for people to digest if they struggle to digest traditional dairy that typically would contain both A1 and A2 Beta Caseins.
Amino Acids are the building blocks of protein. The amino acid chains of A1 and A2 protein vary only slightly, but this small difference can have a significant impact on how milk proteins are digested. The difference occurs in the 67th position of the amino acid chain. While A2 has proline in the 67th position resulting in a well bound chain, A1 has histidine which is more likely to allow for a break in the chain as the protein is digested and amino acids are absorbed. A small difference with the potential for a great impact.
Since most milk marketed in the United States today is pooled, it naturally contains a mixture of both A1 and A2 proteins. On our farm we have DNA tested and isolated a special group of about 250 of our cows that naturally produce milk with Just the A2 protein. From them we bring you Just A2 Milk Yogurt and Cheese, Protein for Simple Digestion, and we hope our products will bring you back to dairy!!