A2 Milk Yogurt
- BUY FERMENTING CULTURES HERE
- https://www.organiclivingcorner.com/Yogurt_Starters_A2_Milk/catA7ZDa_689693.aspx
- https://www.organiclivingcorner.com/Goat_Milk_Yogurt_Starters/catA7ZDa_691653.aspx
- Our Yogurt and Kefir fermenting starter cultures are grown in 100% Grass Fed, 100% Organic, 100% A2A2 from our private membership farm association.
- Mesophilic Yogurt Starter Finnish Viili, Matsoni, Filmjolk, Piima. Mesophilic/room temperature fermentation yogurt making. Easy, quick, no mess, no heating and cooling required. DIY at home. No GMO ingredients, no fillers or preservatives. Grown in A2 cow and goat milk. Easy to digest and good for your gut.
A1 and A2 Beta-Casein in Cow's Milk - Humans, goats, and sheeps all produce milk that has only A2 protein. Cows, on the other hand, had a genetic mutation thousands of years ago that made some cows produce an A1 protein in milk. Many people who generally have digestive discomfort after drinking milk have reported that they do not have issues with milk that is from A2/A2 cows. In addition some studies have linked milk from A1 cows to health problems in humans including type 1 diabetes, heart disease, etc.
- The book Devil in the Milk by Keith Woodford, gives a detailed explanation about this important topic. Lately there has been growing concern expressed by the general public about A1 and A2 beta-casein content in milk. Milk is about 85% water. The remaining 15% is the milk sugar lactose, protein, fat, and minerals. The protein portion is 80% casein and 20% whey. Whey does not coagulate or make a curd as the milk acidifies. Beta-casein is 30% of the total protein content in milk, or about 30% of the total protein content in cow’s milk. A2 beta-casein is the beta-casein form cows have produced since before they were first domesticated, over 10,000 years ago. It is considered safe and nutritious and has no known negative effects on human health.
- A natural mutation ocurred few thousand years ago in some European dairy herds that changed the beta-casein they produced. The gene encoding beta-casein was changed such that the 67th amino acid in the 209 amino acid chain that is the beta-casein protein was switched from proline to histidine. This new kind of beta-casein that was created is known as A1 beta-casein, and is generally more common in many of the big black-and-white cow breeds of European descent such as the Holstein and Friesian. Due to their size, milk production, and demeanor, these breeds of cow are used to produce the vast majority of Northern Europe and America’s milk. Each cow carries two copies of the gene encoding beta-casein, with a genotype of A1/A1, A1/A2, or A2/A2. Neither the A1 nor A2 trait appears to be dominant, which means that the milk produced by an A1/A2 cow will likely contain equal proportions of A1 and A2 beta-casein. A1/A1 cows will obviously only produce A1 beta-casein, just as A2/A2 cows will only produce A2 beta-casein. While each dairy herd is capable of being quite different from average, a broad characterization of the A1 or A2 genetics of breeds can be made. Northern European black-and-white breeds such as Friesian Holstein usually carry A1 and A2 alleles in equal proportion. Jersey cows and other Southern European breeds probably have about 1/3 A1 and 2/3 A2 genetics. Guernsey cows generally have about 10% A1 and 90% A2 genetics.
- Suggested Further Reading
- Book, The Devil in the Milk by Keith Woodford. Very interesting book about A1 milk and a wide range of health issues.
- http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586534/ article about the possible link between A1 milk protein and milk intolerance.
