A1 and A2 proteins in milk

(Updated April 22, 2016)

Current science supports the continued consumption of milk and dairy products.

Despite the publication of studies evaluating the benefits of milks solely containing A2 proteins there is no convincing evidence to demonstrate benefits over consumption of milk and dairy products containing a combination of A1 and A2 beta casein. 

All cow’s milk naturally provides ten essential nutrients in one tasty, convenient and affordable package. Whichever milk you choose, you are doing your health a favour!

There are a number of different proteins in milk. One of them is called beta casein and there are two common forms : A1 and A2. Most milks contain a mix of both proteins A2 and A1 beta casein. On average, approximately 60 per cent of the beta casein is A2 and 40 per cent is A1. The proportion of A2 and A1 beta casein in milk can vary with different breeds of dairy cattle. A2 milk contains only A2 beta casein.

More than 70% - Guernsey
46-70% - Holstein Friesian, Jersey, Brown Swiss
20-45% - Ayrshire, red & white

46-70% - Holstein, Ayrshire, red & white
3-24% - Jersey, Brown Swiss, Guernsey

Milk is part of a balanced diet and is a good source of many different nutrients. Milk containing predominantly A2 beta casein is safe and wholesome just as any other milk. 

The Australian Dietary Guidelines recommend dairy foods such as all types of milk, cheese and yogurt as part of a healthy, balanced diet every day.