A2 MILK: A COMPREHENSIVE REVIEW ON HEALTH BENEFITS, LIMITATIONS, MARKET TRENDS, INNOVATIONS AND FUTURE PERSPECTIVES

Gaman Sharma ()
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Gaman Sharma: Valley Krishi Campus Chapagaun, Lalitpur, Agriculture and Forestry University, Nepal.

Malaysian Journal of Halal Research Journal (MJHR), 2024, vol. 7, issue 1, 48-52

Abstract: Milk is a highly nutritious food source that is vital to human growth and development. A2 milk has been gaining more attention because of its better digestibility and health benefits. The beta-casein protein is the main difference between A1 and A2 milk. A1 milk has A1 beta casein whereas A2 has A2 beta casein. A2 milk having A2 beta casein contains proline, which prevents the release of beta-casomorphin-7, a peptide associated with number of health problems including diabetes, heart diseases and gastrointestinal distress. A2 milk is easier to digest and reduce lactose intolerance in comparison to A1 milk. A2 milk also has higher level of leucine and polyunsaturated fatty acids which add to its nutritional value. On the other hand, in some studies, limitations in dairy processing, especially in cheesemaking has been revealed due to the structural properties of A2 beta-casein, which affect curd formation and firmness. Despite these challenges, the global demand for A2 milk is rising, fueled by health concerned customers, selective breeding programs and advancements in genetic testing. Future innovations for A2 milk include expanding A2 based dairy products and validating health claims through further research.

Keywords: A2 milk; beta-casein; BCM 7; Digestive health; Dairy processing (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbmjhr:v:7:y:2024:i:1:p:48-52

DOI: 10.26480/mjhr.01.2024.48.52

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