Freshly extracted milk from cows should contain both whey and casein proteins in varied percentages but casein form the greatest portion. The casein is classified into Beta casein A2 and Beta casein A1. However, research has revealed that originally milk contained Beta casein A2 exclusively but following genetic mutation for such casein molecules the Beta casein A1 was formed. Actually the two are differentiated by variation in single amino acid configuration in the chemical chain.
The mutation is linked with several theories that are hardly expounded to give detailed information about their basis. Nevertheless, the most pronounced explanation for the cause of the genetic mutation is associated with genetic engineering so that certain breeds exhibiting such characteristics are produced.
This explains why certain breeds are believed to contain the A1 casein while others do not. The discovery has resulted to mixed reactions among many nutritional experts so that such variations are addressed accordingly. The a2 milk testing exercise is quite necessary to establish whether the milk has casein elements of that nature in the recommended proportion before milk is dispatched into the market for consumption.
Those regions highly affected by such mutational variations have resulted to the branding of their milk in that manner so as to make it easier for clients to know whether the casein elements are available in their original form or not. Moreover, milk containing the A1 casein as the predominant protein of this nature has been reported to bear healthy implications to consumers and thus making it necessary to have such testing procedures to ascertain that the produced milk is safe for consumption.
The testing is done by extracting cells from the animal for DNA analysis even before the first milking exercise is facilitated. The protein molecules in the milk can as well be used to carry out the test but the former method is highly embraced due to the ease of its facilitation. Additionally, some blind researches have indicated that the A1 Beta casein is likely to cause a neurological disorder known as autism.
This further explains why this type of casein is not recommended as such complications caused by that type of casein are quite difficult to do away with and thus prevention acts as the most preferred way of addressing the situation properly. The fact that the same type of casein poses digestion difficulties raises more alarm. Therefore many milk manufacturing companies are entitled with the responsibility of producing milk that has the more convenient A2 Beta casein form.
On the other hand, the whey proteins can as well be acted up on during the processing of milk so that certain by-products are released. The products removed have no health implications when kept but the processing procedures release them by default.
Such by products are known as permeates and they are composed of water, lactose, proteins, fats and other milk based mineral traces. However, permeate free milk is considered tastier than when the same by-products are added back again to restore such elements after processing.