Menu
The A2 milk is produced in The Netherlands having one of the highest milk quality standards in the world. Our A2 organic milk is obtained from a unique and high select herd of around 2000 Dutch cows, reared on a sustainably managed farm. These cows are genetically tested to validate that they have a unique A2-A2 “genetic passport”. This qualification is nowhere else to be found in the world and gives the guarantee that all our A2 organic milk products stem from these unique cows. These cows are raised organically in a self sustainable farm meaning that no medication is applied for the cows and during the production.
This unique A2 formula concept constitutes of Dutch original organic A2 milk powder, prepared using an optimal balance of nutrients: Carbohydrates, protein, good fats, dietary fiber, vitamin complex and minerals. The A2 milk powder typically contains the complementary and synergistic nutritional properties with additional effects on health. Moreover, the milk powder offers the advantages of a favorable mouthfeel and consumption convenience, high safety levels, high acceptability and absolutely no side effects.
The unique A2 milk is a different variety of cows’ milk compared to the regular, conventional A1 milk that is by far mostly marketed and distributed all over the world. Whilst all milk variants contain proteins the essential difference is that A2 milk contains a different type of protein called A2 beta-casein. This because it lacks the β-casein proteins called A1 which is present in the regular (‘normally available’) milk. This difference is due to genetic mutations that happened over the last hundreds of years. The important thing to remember is that A2 milk resembles the original and authentic milk that was produced by cows in the natural historic setting in the olden ages!
Interestingly, non-cow milk, including that of humans, sheep, goats, donkeys, yaks, camels, buffalo also contain mostly A2 β-casein, and so the term “A2 milk” is also used in that context.
From a biochemical viewpoint A1 and A2 beta-casein are genetic variants of the beta-casein milk protein that differ by one amino acid. To determine and prove whether a cow produces a2 milk, a genetic test has been developed to distinguish between the two types. Thus, the test allows the company to prove and certify that A2 milk is in fact being produced.
Over the last 20 years there has been increasing evidence of several health benefits associated with A2 attracting more and more researchers in this field focusing on this. This has resulted in reports indicating that these properties may be related by different modes of absorption and metabolism. Thus, it may be easier for people with milk intolerance to digest.
There have been reports that certain populations in Asia experienced (indigestive-) discomfort when drinking ordinary cows’ milk and that this relieved when switching to A2 milk. A possible explanation for this phenomenon could be that there is no metabolisation to β-casomorphin 7 (BCM-7) but this needs to be substantiated.
To identify the expected wider range of (preventive-) A2 dairy health benefits, an increasing amount of dedicated research is conducted worldwide in this field, and currently even clinical studies are also being conducted of which the results are still to be published. Research also suggests it could prevent other chronic diseases.
