WHAT IS A2 MILK?
The science of A2/A1 is not fully understood within the industry or consumer base. What we do know is that cows with A2 genetics have one amino acid different (the beta-casein protein BCM-7 to be exact) out of the 209 Beta-casein amino acids found in milk. Beta-casein makes up approximately 30% of cow milk proteins. There are approximately 2500 different proteins found in milk and each protein has a specific function. It’s important to understand that most cows produce a mix of A1 and A2 Beta-casein. The science of how that one different amino acid affects human health is not fully understood. Once these delicate proteins are pasteurized, then they are altered from its natural state.
IMHO, given the recent research focus on the gut microbiome (and its role in neuro-degenerative diseases due to the vagus nerve and anti-inflammation) and the emphasis on having more fiber to feed the gut bacteria (I disagree since beta-hydroxy butyrate aka ketones can also feed the bacteria), one needs to revisit the need for pasteurization and homogenization of raw milk.
Another thing to ponder is probiotic curd or yogurt where they add additional or same bacterial strains which were lost to pasteurization.