The quality of milk is determined by its fat percentage and its protein content. Casein represents 80% of the total protein in milk. There are several types of caseins: alpha, beta and kappa; each of them have genetic variants (alpha 1, alpha 2, beta A1, beta A2, kappa A or kappa B) with different structures and chemical properties.
Determining the casein variants of the milk produced by farming cattle, will allow you to classify, optimize and improve the yield of your production.
The type of casein produced by dairy cattle has important consequences on the processing of milk. For example, the type B kappa-casein is the most suitable for making cheese since it greatly reduces the solidification time. Therefore, the yield improvement in cheese production using kappa B milk can reach 10%.
Milk containing type A2 beta-casein is used to produce baby milk and also milk for people with digestive disorders. The resulting milk, known as “A2 milk”, has a significant added value. Furthermore, several scientific studies describe the “A2 milk” as the only one “to be consumed without any risk to health”.
We offer the opportunity to determine the type of casein produced by your dairy cattle. From a small blood sample, we will analyze the genotype of your cattle. Determining the casein variants of the milk produced by cattle farming, will allow you to classify, optimize and improve the yield of your production.