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25 Jul 2014



Milk Proteins & Caseins


Beta Casein (A2)

Beta casein comes in many different variant forms, the most common being A, B, A1 and A2. Cows produce milk that can contain two sets of the same variant (AA, A1A1, A2A2) or a mixture (A1A2). A2A2 is more desirable.

LIC does not endorse any claims related to A2 milk. However, milk containing only the A2 protein is selling in USA, New Zealand and Australian markets at a premium over standard milk.

Beta Lactoglobulin

Beta Lactoglobulin is a whey protein. There are two common variant forms, an A variant and a B variant.

Cows produce milk that can contain two sets of the same variant (AA or BB) or a mixture of both variants (AB). BB is more desirable, especially for cheesemaking and milk powder manufacture.

The A and B variants of Beta Lactoglobulin behave differently when heated. When heated the B variant causes little fouling of the milk heat treatment plant, whereas the A variant causes higher fouling.

Kappa Casein

Kappa Casein is a curd protein. Kappa Casein is important in the stability for the aggregation of certain molecules in the milk. If absent, certain molecules will clump together, like in curd formation during cheese manufacture.

Kappa Casein reacts with Beta Lactoglobulin when milk is heated and influences the properties of products such as milk powders.

There are two common variant forms, an A variant and a B variant. Cows produce milk that can contain two sets of the same variant (AA or BB) or a mixture of both variants (AB). BB is more desirable for cheese making and AA for milk powder manufacture.

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