When we talk about A2A2 milk, we’re referring to a difference between types of proteins in milk. These proteins (called A1 and A2) are nutritionally identical, but some research suggests that A2 milk proteins are easier for some people to digest. 

The difference comes from amino acids present in casein, called beta-casein. Levels of beta-casein in milk may impact how easy or difficult it is for humans to break down during digestion. Most cows produce a mixture of A1 and A2 proteins in their milk, but some breeds – like Guernseys – can be bred to produce homogenous A2A2 milk proteins.

We’re not the A2A2 experts – our specialty is milking cows, not talking about protein types. However, we believe that A2A2 proteins are important to research, and we breed our Guernseys to produce these proteins and regularly test to make sure our milk is A2A2. If you want to learn more about A2A2 milk and its potential health benefits, check out the resources we’ve put together for you!