A2 Milk: Status, Technology, and Limitations

Abstract

Milk is a nutritionally and technologically unparalleled liquid food that plays a pivotal role in the rapidly expanding food industry. This chapter examines emerging trends within the A[[sup]]2[[/sup]] milk sector, focusing on the distinction between A[[sup]]1[[/sup]] and A[[sup]]2[[/sup]] milk and their respective applications. A[[sup]]2[[/sup]] milk has garnered significant attention due to its potential health benefits, particularly in mitigating issues associated with the BCM-7 peptide, thus appealing to health-conscious consumers and contributing as an alternative. However, its unique technological properties present certain challenges in dairy product manufacturing. Despite advancements, limited research exists on the effects of processing methods on A[[sup]]2[[/sup]] milk. This chapter aims to investigate the differences between A1 and A2 milk, the current status, technological progress, and the challenges associated with A[[sup]]2[[/sup]] milk, providing clarity on these topics for further exploration. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.