Is A2 Milk Better Than A1 Milk? What’s the Difference? Decoding India’s Dairy Dilemma

The issue of A1 and A2 milk has recently gained prominence after the Food Safety and Standards Authority of India (FSSAI) banned the use of “misleading” labels by companies. Several experts and nutritionists have decried the “dairy drama” and the benefits of cow and buffalo milk available in the country.

In August, FSSAI had issued a directive to companies selling dairy products such as milk, ghee, butter and curd in the name of A1 and A2 under FSSAI licence number.

According to her, the distinction between A1 and A2 milk is based on the structure of a protein called beta-casein, which can confuse consumers.

In May, it also recommended that all activities related to marketing of breast milk and its products be stopped. It added that the FSSAI “has not permitted processing and/or sale of breast milk under the FSS Act, 2006 and the rules/regulations made thereunder.”

Let us look at some facts about India’s position as the world’s largest milk producer, types of milk available in the country, the dairy dilemma and experts’ views.

The dairy campaign in India

The country contributes 25% to global milk production. It has seen a 58% increase in milk production over the last nine years, reaching 230 million tonnes in 2022-23.

The top five milk producing states are Rajasthan (15.05%), Uttar Pradesh (14.93%), Madhya Pradesh (8.6%), Gujarat (7.56%) and Andhra Pradesh (6.97%). Together they contribute 53.11% of the country’s total milk production.

India exported around 63,738 million tonnes of dairy products to the world, worth $272.64 million in 2023-24.

Dairy products are the major agricultural product contributing 5% to the national economy, with a compound annual growth rate of 6.4% over the last five years. The butter and spreads market is expected to grow at a CAGR of 8% to reach $4.2 billion by 2026.

Finance Minister Nirmala Sitharaman in her budget speech in July highlighted the government’s efforts to support dairy farmers and said a major effort was being made to control foot-and-mouth disease.

What are the types of milk available in India?

Most of the milk produced in India comes from animals like cows, buffaloes and goats. According to a paper by Dr Narendra K Nayak, Department of Livestock Products Technology, College of Veterinary Sciences and AH, Mhow, the PFA standards for different classes and designations of milk in India are categorized as raw, pasteurized, boiled, flavoured and sterilized for all states and union territories.

Buffalo milk Buffalo milk is available in almost all states and territories of India. It contains 6% milk fat and 9% non-fat milk solids. Non-fat milk solids mainly consist of protein, lactose and minerals. The average composition of buffalo milk includes 82.76% water, 7.38% fat, 3.60% protein and 5.48% lactose. The fat in both buffalo milk and cow milk mainly consists of triglycerides of fatty acids, which constitute 95–99% of the milk fat. The cholesterol level is lowest in buffaloes (235–248 mg/100 g fat) compared to western cattle breeds. Compared to cow milk, buffalo milk is richer in total protein, especially casein and whey protein.

Cow’s milk Cow milk contains 12% total solids, 4% fat in Chandigarh, Haryana and Punjab while in other states the fat content is 3.5%. In most commercially available cow milks, the water content is more than 86% while the protein content is more than 3%. In cow milk, the cholesterol level is higher than in buffalo milk i.e. 303-385 mg/100 g fat. Buffalo casein has a higher whitening power than cow casein, possibly due to a higher proportion of calcium in it. Cow milk contains small amounts of lactose, in the range of 4.5-4.8%.

Goat’s milk Goat milk contains 87% water while the fat, protein and lactose compositions are 4.25%, 3.52% and 4.27%. A survey conducted by the Gujarat Animal Husbandry Directorate estimated the state’s goat population at 50.55 lakh in 2021-22 and goat milk production at 3.39 lakh tonnes (329 lakh litres; 1 litre equals 1.03 kg of milk). This is about 2% of the state’s total milk production. Doctors say that goat milk is prescribed for newborns if the mother is unable to breastfeed. Also, people who are lactose intolerant can consume goat milk without much difficulty.

Camel milk French is 5% of the 295 lakh litres of milk per day procured by the Gujarat Cooperative Milk Marketing Federation (GCMMF) from camel farmers in Kutch district five years ago. According to Naran Rabari, president of Surendranagar Jilla Gheta-Bakra Uchherak Maldhari Sangathan (Surendranagar District Maldhari Sheep and Goat Farmers Union), the farmers’ organisation pushing for separate collection and marketing of goat milk, Amul started sourcing camel milk through Sarhad Dairy of Kutch in 2018, as reported in The Indian Express. Unlike camels, whose population has reduced from 40 lakh in 2012 to just 2.5 lakh in 2019, the goat population has increased from 13.51 crore to 14.88 crore during this period.

What are A1 and A2 milks?

According to FSSAI, the distinction between A1 and A2 milk is based on the structure of the beta-casein protein in milk, which varies depending on the breed of cow.

According to Health LineSome studies suggest that A2 casein may be healthier, but research is ongoing. Some studies suggest that A1 beta casein may be harmful and that A2 beta casein is a safer choice.

Casein is the largest group of proteins in milk, accounting for about 80% of the total protein content.

Beta Casein A1:Milk from cow breeds originating from northern Europe is generally rich in A1 beta-casein. These breeds include Holstein, Friesian, Ayrshire and British Shorthorn.

Beta Casein A2:Milk rich in A2 beta-casein comes mainly from breeds originating from the Channel Islands and the south of France. These include Guernsey, Jersey, Charolais and Limousin cows.

Some studies suggest that when A1 beta-casein is digested, it can produce a peptide called beta-casomorphin-7 (BCM-7), which has been linked to various health issues like inflammation, digestive discomfort, and even a higher risk of heart disease and diabetes.

Experts on questions A1 and A2

The controversy over A1 and A2 milk types gained prominence after a New Zealand-based scientist and entrepreneur, who founded A2 Corporation (later renamed The A2 Milk Company), claimed in 2000 that a higher amount of A1 protein in milk than A2 could lead to type 1 diabetes, autism, cardiovascular disease and digestive problems.

In 2003, McLachlan filed a petition with Food Standards Australia New Zealand to have health warnings placed on A1 milk packages. Not only was this petition rejected, but A2 Corporation was also asked to remove the claims made about A2 milk.

In 2009, the European Food Safety Authority stated that no cause-and-effect relationship could be established between the release of BCM-7 through the ingestion of A1 milk and various diseases. However, A2 milk continued to fetch a high price in Indian and international markets.

About 50 to 65% of cows (Holstein-Friesian) in North America produce A1 milk. But more than 90% of cows of the same breed in Germany produce A2 milk.

Amul Managing Director Rupinder Singh Sodhi said in an interview with The Impression Two years ago, he denied rumours that Indian milk contains the unhealthy A1 protein. He had said that in India, people consume milk from buffalo and indigenous cows, which is “100% A2 milk”.

The Impression A report quoting Ranvir Singh, principal scientist at the animal genetics division of the Indian Veterinary Research Institute (IVRI), said: “A1 milk produced by foreign cows does not have as much nutritional value in iron and taste as A2 milk produced by our desi cows.”

How should consumers choose dairy products?

Consider buying A2 milk from cows that eat grass and natural forage. Grass-fed cows can provide you with the best milk.

Look for milk that doesn’t contain added hormones or injected with harmful antibiotics.

Rather than getting carried away by the marketing claims of A1 and A2 products, it is more important to evaluate the overall quality of the milk based on fat content, calcium levels, the presence of added vitamins like D and B12, and the overall freshness of the product.

What milk substitutes are available on the market?

Coconut milk:It is made from the flesh of coconut. Its texture is rich and creamy and its taste is characteristic of coconut.

Oat milk:It is made from whole oat grains or rolled oats mixed with water. It has a mild, slightly sweet taste and a creamy texture.

Rice milk:It is made from milled rice and water. It tends to be thinner than cow’s milk and has a sweeter taste.

Nut milk:You can make milk from almost any nut available on the market: almonds, peanuts, hazelnuts, cashews, and macadamia nuts. Nut milk is low in calories and can be fortified with essential nutrients such as calcium, vitamin D, and vitamin B12, making it nutritionally comparable to cow’s milk.

Soy milk:Made from soybeans, soy milk is a popular alternative to dairy products. It is often fortified with vitamins and minerals to match the nutritional content of cow’s milk.