Abstract #132

# 132
An udder option: A2 milk.
Brittney Davidson*1, Bethany Dado-Senn1, Jimena Laporta1, 1University of Florida, Gainesville, FL.

Starting 20 years ago, research has been conducted on the correlation of milk consumption and disease outbreaks around the world. Researchers found a high percentage of lactose intolerance claims which led the research into lactose intolerance causes and prevalence. It was discovered that a very small portion, about 4 to 5% of those who self-diagnosed as lactose intolerant (75 million worldwide), may actually only be milk protein intolerant. One protein of recent consideration is β-casein, the second major protein found in milk. Two variants A1 and A2 have been identified, differing only by one AA at position 67 on the 209 AA chain. People never medically tested for lactose intolerance that experience discomfort after consuming milk may turn to plant based milk alternatives and juices under the misconception that lactose was to blame. This proved to be detrimental to the dairy industry, thus, prompting the A2 Milk Company to lead research exploring the cause of consumer milk consumption discomfort. It was determined that A1 milk, when digested, will produce β-casomorphin-7 (BCM-7) which has been linked to poor gastrointestinal function and increased inflammation in the gut. Breaking research is still being conducted to determine if A2 milk confers more health benefits than A1 milk, such as reduced allergic reactions and higher digestibility. If such benefits are found, there is an increased chance that consumers will return to consuming milk and milk products. With an increased demand for A2 milk products, the industry should focus on developing more A2 milk protein herds through, for example, focusing on breeding programs. We believe A2 milk will continue to provide a wholesome, nutrient-rich, and safe product for consumers with an added benefit of reduced digestive complications.

Key Words: A1, A2, milk