Understanding A2/A2 Milk: A Simple Guide

There’s been a lot of talk about “A2/A2 milk” over the past few years. The term sounds technical, but the idea is straightforward. It has to do with one specific milk protein and how people respond to it. Since we partner with a small organic Jersey dairy that produces only A2/A2 milk, we want to explain what it means in clear, practical terms.

A1 and A2 Beta-Casein: The Basics

All cow’s milk contains beta-casein, one of the main proteins in milk. There are two natural variants of this protein: A1 and A2. The difference comes down to a single amino acid. That minor structural change affects how each protein breaks down during digestion.

A2/A2 milk comes from cows that produce only the A2 variant. Most industrial milk sold in stores is a mix of A1 and A2 because the dominant dairy breed in the U.S. is the Holstein, which typically produces more A1.

Why Some People Pay Attention to A2

A growing number of people who feel discomfort with regular milk say they do better with A2/A2 milk. Research is still developing, but the idea is that the A2 variant breaks down differently and may be gentler for some individuals.

We don’t claim it as a solution for everyone, but we do think people deserve clear information so they can decide for themselves.

Jersey Cows and A2

A2 beta-casein is naturally more common in Jersey and Guernsey cows. Holsteins—the breed used across most confinement dairies—tend to produce more A1.

Our partner dairy, Kemp Family Organic Dairy, raises a certified organic, 100% grass-fed Jersey herd. Their cows are tested A2/A2, so all the milk coming from that farm carries only the A2 variant.

Pasteurization and A2 Proteins

Pasteurization does not change A1 proteins into A2, or the other way around. The heat treatment mainly affects:

• enzymes

• beneficial bacteria

• certain heat-sensitive vitamins

This is why some people feel raw milk is easier to digest—it still contains the natural enzymes that help break down the milk. Raw milk also carries risks, and each state handles the issue differently.

In Indiana, raw milk must be labeled “Not for Human Consumption.” It’s one of the most restrictive states in the country. Many other states allow raw milk for human consumption without these labels.

Why Grass-Fed Jersey Milk Stands Apart

The discussion around A2 often overlaps with broader questions about how the milk is produced. Jerseys raised on pasture produce milk that differs in more ways than casein type:

• better omega-3 to omega-6 balance

• more CLA

• higher levels of vitamins A and E

• higher butterfat and beta-carotene

• higher nutrient density overall

These traits come from the combination of genetics (Jersey), diet (grass-fed), and management (daily rotation). They are not characteristics of industrial dairy.

Why We Choose A2/A2 Milk

Our partnership with the Kemp family gives us access to milk that is:

• A2/A2

• 100% grass-fed

• certified organic

• sourced from cows rotated daily on pasture

This approach keeps the milk close to its natural state and avoids the industrial practices—confinement, chemical inputs, routine antibiotics—that we try to stay clear of.

In Closing

Understanding A1 and A2 beta-casein is one way to look more closely at the food we rely on. It’s not about trends or claims. It’s simply about knowing where your milk comes from, how the cows are raised, and what the milk actually contains.

Our A2/A2 milk from grass-fed Jersey cows isn’t presented as a cure or a promise. It’s an opportunity to choose dairy that still reflects the animal, the pasture, and the daily work of a small farm.

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Related Reading  

– How Raw Milk Works in Indiana  
– How to Make Raw Milk Kefir at Home