Advantages of A2 Grade milk

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A2 beta-casein is protein found in milk produced by ‘old-fashioned’ cows like the Jersey, Charolais, Guernsey, and Limousin. There are commonly many types of proteins naturally found in milk. Beta-casein protein is one type that accounts for about a third of the total milk protein. All cows make beta-casein protein. However, it is the type of beta-casein that we believe makes all the difference for many.

The two main milk protein types are whey and casein. Casein proteins can be further broken down into alpha, beta and kappa caseins.

We focus on beta-casein protein because that’s what makes our milk special. In ordinary cows’ milk, there are two types of beta-casein protein: A1 and A2. a2 Milk only contains A2 beta-casein protein and no A1. That’s important because a growing body of research shows that A2 protein may be easier on digestion for some people. Even though a2 Milk is A1 protein free, it still contains the same amount of protein once per ounce!

With the introduction of new varieties of cattle into our country on a commercial scale, our own pure Indian breeds are in danger. Indian milk planners should focus on producing A2 milk by promoting Desi Cow breeds. This is the time to rethink what is best for overall good health and to take into account the natural, commercial and social advantages related to the milk of the Indian breed of cows.

Since its recent inception, Charaka Dairy has actively upheld the return to traditional health values through the production and promotion of the Desi Cow Milk, by offering healthy and safe dairy products of the highest quality.

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