A1 and A2 Milk

Posted 12 Sep 2024

Updated 14 Sep 2024

3 min read

Why in the News?

Recently, the Food Safety and Standards Authority of India (FSSAI) withdraw its direction to Food Business Operators (FBOs) to not market their milk and milk products in the name of A1 and A2.

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More about the News

Earlier, FSSAI stated that standards of milk as specified in Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 do not mention/ recognize any differentiation of milk on the basis of A1 and A2 types.
- Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 has been enacted under the Food Safety and Standards Act 2006.

Basis of the Classification

A1 and A2 are genetic variants of Beta (β)-casein protein. Casein (make 80 % of milk protein) is one of the two types of protein found in milk. The other one is Whey.
- Differentiation in both is linked to difference in structure of amino acid sequence.
- Also, A1 evolved from A2 through natural mutation.
Regular milk contains both A1 and A2 beta-casein, while A2 milk is unique in that it contains only the A2 variant.
- Studies of the National Bureau of Animal Genetic Resources (NBAGR) have confirmed that indigenous cows and buffaloes produce A2 milk.

Comparison between A1 and A2 Milk
Parameters	A1 Milk	A2 Milk
Nutrition	Higher fat content and calorie count.	Higher protein content.
Health benefits	Contains histidine (essential amino acids). Histidine is used by body to produce histamine (enables the body to regulate its reaction to inflammation and allergies). As per studies, A1 milk cannot be digested well by some people and A2 is a better alternative for them.	Contains proline (a non-essential amino acid). It is an essential component of collagen and important for proper functioning of joints and tendons.
Source	Found predominantly in cow breeds that originated in northern Europe e.g. Holstein, Friesian, Ayrshire, and British Shorthorn.	Present in milk from breeds native to Channel Islands and southern France, including Guernsey, Jersey, Charolais, and Limousin cows.

About Proteins

These are large molecules made of amino acids. It is of two types-

Essential amino acids: Cannot be made by the body. As a result, they must come from food.
Nonessential amino acids: Can be synthesized in the body

Proteins are the main structural constituents of the cells and tissues of the body. Muscles and organs are largely made of proteins
Proteins in Key Food Items

Egg: Ovalbumin, ovotransferrin, ovomucoid, ovomucin etc.
Fish: Myosin, tropomyosin and actomyocin
Lentil: Globulin, Albumin, etc.
Soybeans: Glycinin, Beta-conglycinin
Almonds: Amandin