Frequently asked questions
a2 Milk® is pure and natural dairy milk, permeate and additive free, that is rich in the A2 type of beta-casein protein because it comes from specially selected cows that naturally produce only the A2 protein and not A1 protein.
Most regular cows’ milk brands today contain a combination of two main types of beta-casein protein, namely A1 and A2. a2 Milk® is special because it is an exception to this. What makes a2 Milk® different to regular fresh cows’ milk is the absence of the A1 protein. It is the A1 protein that many people seek to avoid by switching from regular cows’ milk to a2 Milk®. The a2 Milk Company uses comprehensive herd selection to choose cows which don’t produce the A1 protein.
The single most important factor in producing our delicious a2 Milk® is to find the right dairy cows. Unlike other dairy farmers, our farmers exclusively select cows that naturally produce milk rich in the A2 type of beta-casein. This is done by using a simple and non-invasive DNA test we have developed, which analyses a sample hair from the tail of each dairy cow. These A2-certified cows are then milked separately to produce pure and natural a2 Milk®.
Yes, a2 Milk® is naturally occurring cows’ milk; it’s not a result of a technological process or genetic engineering. We simply select cows that produce only A2 protein.
As the biggest Australian owned milk brand enjoyed by many across the nation, the welfare of our animals has been a cornerstone of the a2 Milk® success story. Our commitment to optimal living standards for all animals involved in and impacted by a2 Milk® supply is underpinned by a respect for animal welfare, and belief in the positive impact that animal welfare standards can have on milk production and milk quality. Our vision is for a best-in-class animal welfare management system that exceeds Australian dairy industry standards. To help achieve this vision, we engage an independent expert organisation for auditing and certification of the animal welfare management practices on all a2 Milk® farms, across the nation. More information about our partner, Validus, can be found here.
a2 Milk® can be frozen. We suggest freezing some milk in ice trays, to allow for portion control. These portions can be used in tea or coffee. Milk should be placed in the refrigerator and thawed completely prior to using.
a2 Milk® does not contain any permeate or any other additives which is why it tastes so refreshing, as real milk should taste.
Yes, a2 Milk® contains roughly the same amounts of calcium and other important minerals as other unfortified milks.
Cows’ milk allergy is a serious condition and is different to cows’ milk intolerance. If you or your child is known to suffer from a cows’ milk allergy, you should consult your doctor or paediatrician before consuming ANY milk variety, including a2 Milk®. All milk contains a variety of biologically active factors known to affect the immune system. a2 Milk® contains all of the proteins that you would find in standard cows’ milk except for the A1 beta-casein protein. Therefore, those people with allergies to the proteins in standard cows’ milk will not be able to drink a2 Milk®. However, a2 Milk® can help to reduce digestive discomfort in some people who have difficulty digesting regular cows' milk as opposed to having a milk allergy. There is a growing body of evidence that supports the unique benefits of milk containing only the A2 beta-casein protein type like a2 Milk®.
Absolutely not! a2 Milk® is obtained naturally from cows specially selected for their genetic makeup.
Not necessarily. Some farmers and processors producing a2 Milk® do follow organic principles, but that is purely incidental. It simply indicates that producers who are interested in the highest standards of natural purity and safety see a2 Milk® as consistent with their objectives. But non-organic farmers can easily produce a2 Milk®.
Absolutely. It’s 100% produced from local cows and as fresh as fresh can be.
Proteins are large biological molecules made up of long chains of amino acids.
Beta-casein is a type of protein that makes up one third of the protein in milk. It is a high quality milk protein that is a source of essential amino acids, as well as peptides.
Homogenised milk has been treated to disperse the cream layer containing the milk fat throughout the milk. Homogenised milk generally has a longer shelf life than un-homogenised milk.
Pasteurisation is a method of heating milk for a short time to kill off bacteria which would cause the milk to spoil.
a2 Milk® is widely available in supermarkets in Australia.
People with lactose intolerance often avoid cows’ milk and other dairy products, however research has shown that lactose intolerant individuals can usually tolerate up to 12-15g of lactose per day, which is equivalent to 250ml cows’ milk. The Australian Dietary Guidelines recommends that this amount of cows’ milk may be well tolerated by lactose intolerant individuals when consumed with other foods and spread over the day. Each person with lactose intolerance will have their own level of tolerance. For those wishing to consume a larger daily volume of cows’ milk, this should be guided by tolerance, or a lactase enzyme supplement may be taken to assist with a larger volume to be tolerated.
a2 Milk® contains the same quantity of lactose that is found in conventional cows’ milk. The Australian Dietary Guidelines recommends that up to 250mL cows’ milk may be well tolerated by lactose intolerant individuals, this volume may be better tolerated when consumed with other foods and spread over the day.