In recent times, there has been a hype of A2 milk seen worldwide. The popularity of A2 milk became a trend due to the growing health awareness, sensitivity to digestion, and consumers’ preference for returning to old-age methods. The trend of A2 milk started in the early 2000s in New Zealand and rapidly spread worldwide post-pandemic due to some research-based facts, benefits to consumers, and, of course, assertive marketing tactics, especially in Western countries. In India, the interest in A2 milk grew, highlighting the milk from indigenous cow breeds such as Sahiwal and Gir, which originally produce A2 milk.
In this blog, let us understand A2 milk, its scientific evidence, how it differs from regular milk, and how to detect true A2 milk.
What is premium A2 milk? How is it different from normal milk?
A2 cow milk differentiates itself from conventional milk because it contains a specific protein called A2 beta-casein, whereas normal cow milk contains a mix of both A1 and A2 beta-casein. Some studies reported a key difference between A1 and A2 milk in BCM-7 peptide release during digestion. A2 milk doesn’t release the peptide, whereas A1 milk may release it. This peptide release is, in turn, linked to digestive issues, inflammation, and bloating. Nutritionally, both A1 and A2 milk have a similar composition. Originally, most of the Indian cow breeds like Gir, Sahiwal, Tharparkar, and Red Sindhi were A2 breeds, due to a genetic mutation that occurred decades ago for high milk yield, inheriting the A1 gene. Unlike cows, the buffaloes continue to produce A2 milk.
The facts behind premium A2-labeled dairy products
Most of the A2-labeled milk and milk products available in the market are available at roughly 1.5 to 2.5 times the price of the normal, non-labeled dairy products. The price is on the higher side due to claims that it provides health benefits or premium packaging or due to the fact that the milk is coming from specific cow breeds. Another reason for the premium pricing of A2 milk may be because of the yield. Regular cows have a higher milk yield than the indigenous ones, which are typically known for producing A2 milk. A2 milk or any A2 dairy products cannot be identified by their color, taste, smell, or appearance; they can be verified through genetic DNA testing.
The “trust gap” for the consumers: Are labels speaking the truth?
Dairy is one of the most perishable and adulterated products in the food category, with paneer being at the top of the list. The milk has to go through multiple stages before reaching the consumer’s glass, so adulteration cannot happen in a single stage.
Many recent cases have been reported about serious public health risks due to milk adulteration; refer here:
- Milk adulteration has caused death in Rajamahendravaram.
- Detergent found in milk
- Salt and sugar were found in milk samples
- FSSAI cracks down on adulterated milk products
The most common fraudulent practices happening with milk are as follows:
- Producing synthetic milk, i.e., adulteration with urea, detergent, soda, or other fats to mimic the appearance or sensory aspects of real milk.
- Adulteration with water, starch, maltodextrin, or vegetable fats to increase the volume or thickness (viscosity) of milk.
- Using shelf-life extenders or unsafe chemicals to prevent milk from spoiling and extend preservation.
- Intentional or unintentional mislabeling with claims like “100% pure A2 milk” or “100% pure cow/buffalo milk.”
In the current situation of fraud and adulteration, there is an acute need for DNA-based testing procedures that provide the root cause of adulteration within a few minutes, especially in milk and milk products. This testing helps milk producers and processors to verify their products, support their claims (100% A2), and ensure the labels exactly match before reaching consumers.
The role of seqlo in pinpointing A1/A2 adulteration in milk and milk products.
In a sector like dairy, the rapid testing of milk and milk products is the soul because the raw milk needs to be processed and checked for quality to determine whether to keep or discard, followed by packing and distribution. The longer the wait time, the greater the risk and costs. In order to overcome these challenges, Seqlo has designed an A1/A2 identification kit that utilizes DNA precision: “the ultimate truth.” It identifies and quantifies the A1/A2 alleles in milk and milk products and produces the results in terms of percentages in as little as 1.5-2 hours. The initial screening of animals can also be done using blood or hair follicles. This helps milk producers, farmers, and milk processors move their products faster in the supply chain without compromising the quality and supporting the claims. And the best part? This system can be easily implemented from the farm level (e.g., Tabela/cow sheds) to the highly sophisticated labs with the same accuracy and run time. The system is built ruggedly, and the interface is so easy to use that one doesn’t need a PhD to run this. Over this, this system requires much less space to set up.
How does Seqlo’s A1/A2 identification kit work?
The seqlo’s A1/A2 kit primarily works on the principle of RT-PCR technology to differentiate between A1 and A2 alleles. The workflow involves a 5-step simple process, which begins with the sample collection, followed by the extraction of DNA from the samples and RT PCR amplification. After the amplification, the results are generated, depicting the ratio of A1 to A2 (A1:A2). See the detailed process below:
| SAMPLE COLLECTION | |
| DNA EXTRACTION | |
| Master Mix Preparation | |
| RT PCR Amplification | |
| Results |
FAQs
Q: Are we as consumers really getting the 100% A2 milk at our homes for which we are paying a premium price?
A: The answer is maybe or may not be. The milk extracted from buffaloes and indigenous cow breeds such as Gir and Sahiwal originally produces A2 milk, whereas crossbred cows produce both A1 and A2.
Q: How is A2 milk different from regular milk, and why is it preferred?
A: The major difference between A1 and A2 milk lies in the allele (A2 beta-casein protein), which is present in A2 milk, and a mix of A1 and A2 in regular milk. Various studies reveal that the A1 protein releases a peptide called BCM-7, which A2 milk doesn’t, thus improving digestive issues.
Q: How can we detect if the milk is truly A2?
A: The A2 milk cannot only be identified by its appearance, taste, or smell; it seems completely similar to the normal milk. The genetic testing, i.e., DNA-based, can analyze for the A1 and A2 presence in the milk.
Q: Can we quantify the percentage of A1 and A2 in milk?
A: Yes, A1 and A2 can be quantified precisely (as low as 1%) with Seqlo’s A1/A2 detection kit. This kit provides the exact ratios of the A1 and A2 present in the milk or milk products, making it easier to screen the milk in as little as 1.5-2 hrs.
