Vol. 10, Issue 5, Part F (2025)

Author(s): Ankur Trivedi, Nikita Sharma, Babu Kumar, Amrita Pramanik and Saurabh Singh

Abstract: Milk proteins are arnheterogeneous collection of polymeric molecules with a wide variety of variedrnmolecular structures and characteristics. Caseins make up around 80% of therntotal protein in cow's milk, with β-casein, a vital component of casein,rnaccounting for 37% of the total casein. In all, the milk of cows containsrnthirteen different genetic variations of β-casein. The two most commonrnvarieties among these thirteen are called A1 β-casein (A1-milk) and A2 β-caseinrn(A2-milk). The only difference between the two types of milk is the 67th aminornacid on the long chain, where proline is found in A2 milk and histidine isrnfound in A1 milk. A2 milk is becoming more and more preferred over A1 milkrnbecause of its beneficial health advantages, which have been supported byrnseveral studies.