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The a2 Milk® Difference
Our a2 Milk® comes from cows specially selected to naturally produce milk with only A2-type protein. Many people say they can feel the difference
Milk is one of the richest food sources of calcium, which is necessary for strong bones and healthy teeth. One cup of milk provides approximately between a half to a third of calcium’s recommended daily intake for a child (aged between 1-11 years) and around one third to a quarter of that for an adult. As calcium is present only in very small amounts in most common foods, it may be difficult for individuals who are restricted in their intake of milk and milk products to obtain the recommended amount.
Milk also provides a complete source of protein (both whey and casein) and is a natural source of carbohydrate for energy.
For more information on the importance of calcium in the diet, go to the government website www.nrv.gov.au
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 cow's milk respectively. Other proteins present at low levels in milk include antibodies and iron carrying proteins.
Approximately 30% of the proteins in cow's milk are called beta-casein, and these can be grouped into two types: A1-type beta-casein and A2-type beta-casein.
Ordinary cow's milk contains both A1 and A2-type proteins. In A1 and A2-type proteins, the molecules are almost identical and have the same number of amino acids. The difference between A1 and A2-type protein is in one of 208 amino acids. Because of this single amino acid, A1 and A2-type proteins are digested differently.