I’m in residence at the Charles Perkins Centre at the University of Sydney for a bit and am getting the chance to learn the Australian version of food politics.
I like milk with my coffee. Here’s all they had at a local corner store.
The banner on the label says that it “NATURALLY contains A2 protein.*”
A2 protein? What’s that?
The label, alas, is not much help.
*Dairy Farmers milk naturally contains A2 protein as well as A1 protein. Of those proteins, our tests to date confirm that 50-7-% is A2.
So? Should we care? YES, according to the A2 Milk Company:
The two main types of milk proteins are the casein and the whey proteins. These make up to 80% and 20% of the protein content of cows’ milk respectively. Other proteins present at low levels in milk include antibodies and iron carrying proteins.
Beta-casein makes up about one third of the total protein content in milk. All cows make beta-casein but it is the type of beta-casein that matters. There are two types of beta-casein: A1 and A2. They differ by only one amino acid. Such small differences in the amino acid composition of proteins can result in the different protein forms having different properties.
According to a press account,