Benefits of consuming A2A2 milk, production chain and standards of good manufacturing practices

Abstract

Milk is one of the most important foodstuffs in the world, ranking among the top five most traded products. In addition to its economic importance as a source of income and livelihood, milk is also a vital source of nutrition. As a complex food containing high concentrations of macro- and micronutrients, milk is important for human nutrition and development. It is a source of high quality protein and provides a significant contribution of calcium, magnesium, selenium, riboflavin, vitamin B12, and pantathenic acid (vitamin B5). Much is being said about foods to improve the digestibility performance and healthiness of the body, in view that the A1 variation milk has effects such as gastrointestinal discomforts, the industry invests in the reintegration of A2 milk.A2A2 milk derives from the genotyping of dairy cattle; there are three possible genotypes being: the A1A1 genotype determines that the animal produces only the ?-casein A1; cows with the A2A2 genotype produce only the A2 type; and cows with the A1A2 genotype produce both types. The A2A2 milk has in its composition a difference in the variants of ?-casein A1 and A2, in the classification of amino acids, in position 69 of the 209 amino acids that compose the protein, the ?-casein A1 presents a histidine residue (His67), whereas the ?-casein A2 presents a proline residue (Pro67) in its digestion. Thus, this case study tends to clarify the benefits of A2A2 milk consumption, its ideal and appropriate production chain according to the standards of good manufacturing practices and the effects of its action on the human body.