The study is supposed to conclude sometime this fall. The study, headed by nutrition policy professor Dennis Savaiano, will compare four milks - A2 milk, conventional A1 milk, Jersey milk and lactose-free milk, said Erick Metzger, general manager for National All-Jersey. And it does have the attention of the dairy industry.”Ī new study at Purdue University, funded jointly by National All-Jersey and the a2 Milk Company, is looking into the digestibility of different milks in people who are lactose intolerant. ‘But it does have the attention of consumers. Other studies show there isn’t a difference in consuming regular milk with the A1 protein or A2 milk in terms of intestinal discomfort or digestibility. What scientific literature points to is less extreme.Įastridge said some studies show that milk consumed that has a higher A2 protein content creates less inflammation in the intestine, and presumably less intestinal discomfort. The book makes claims that regular A1 milk is connected with a number of serious illnesses, including heart disease, Type 1 diabetes, autism and schizophrenia. This year, it reached national distribution.įarmers and consumers often point to the book Devil in the Milk by Keith Woodford, published in 2007, as what turned them on to the A2 milk difference. The a2 Milk Company, founded in New Zealand in 2000, began selling milk containing only the A2 protein in the U.S. A few decades ago, researchers began looking into how the A2 protein might impact dairy products.

Milk marketed as A2 only has the A2 protein.Įastridge said the dairy community has known about the different types of proteins for years. Regular A1 milk has a mix of both the A1 and A2 proteins. Milk has different types of proteins, one of which is called casein, said Maurice Eastridge, a professor and extension dairy specialist at Ohio State University.ĭepending on the cow’s genetics, it could produce the A1 beta casein, A2 beta casein or both in its milk.Ĭertain breeds, like Guernsey and Jersey, naturally are more likely to have the A2/A2 gene that produces only the A2 beta casein in milk. People who are lactose intolerant are unable to digest lactose, a sugar found in milk. It’s a niche market for now, but some see it as the future of fluid milk. More milk with the A2 label is making its way to the stores, along with claims that it’s easier to digest and causes less intestinal discomfort than regular milk. While consumers might just be jumping on to the A2 milk bandwagon, some dairy farmers have been riding it for nearly a decade. Jersey cows are more likely to naturally have the A2/A2 gene that creates A2 milk.

Devil in the milk by keith woodford