Decoding A2/A2 Dairy

Let’s Set the Record Straight on 100% A2 Milk

CT Ranch is here to shed light on the often misunderstood topic of A2/A2 milk. With so much confusion and misinformation circulating, we aim to provide clarity and insight into what makes milk truly 100% A2/A2.

Contrary to popular belief, the key factor determining whether milk is 100% A2/A2 is not the breed of the cow, the fat content, whether it's raw or homogenized, its nutritional composition, or even the cow's diet or living conditions. The distinguishing factor lies in the type of beta-casein protein present in the milk.

Simply put, the "A2" in A2/A2 milk specifically refers to the type of beta-casein protein found within it. Unlike the subjective differences you might find between Grade A and Grade B maple syrup, determining A2/A2 milk is straightforward and clear-cut.

The only foolproof method to confirm that milk is indeed 100% A2 is through genetic testing. Forget about 23 and Me for humans, we've got "23 and Moo" for cows! Just kidding, well kinda…This straightforward procedure involves pulling a piece of hair from a cow's tail and sending it to a laboratory for analysis. The resulting test identifies whether the cow produces 100% A1, A1/A2, or 100% A2 milk, leaving no room for ambiguity.

At CT Ranch, every cow undergoes genetic testing to determine the type of milk it produces. Only cows yielding 100% A2 milk are incorporated into our milking herd, ensuring the purity of our product.

You can view our cow's Protein Genetic Test Reports  here on our website!

You might wonder, why do cows produce different types of protein and why A2/A2 milk is preferred? The answer lies in a historical genetic mutation that occurred thousands of years ago in Europe. This mutation led to the emergence of a new beta-casein protein, known as A1, in cows. While the exact cause of this mutation remains uncertain, its prevalence in European cows introduced A1/A2 milk to the United States.

Conversely, cows in regions like Asia remained unaffected, continuing to produce 100% A2 milk. Reports from individuals transitioning from A1/A2 to A2 milk suggest improvements in digestive issues and behavioral changes, indicating potential intolerance to A1 protein.

It's important to note that A1/A2 milk intolerance differs from lactose intolerance, focusing instead on the body's reaction to A1 protein. Further research is needed to fully understand the A1/A2 milk debate, including inquiries into whether pasteurization influences the protein's effects.

Based on our 14 years of experience, we have noticed people that have an intolerance to dairy or the A1 protein, seem to tolerate the A2 protein much better in many cases. 

With all that said, when it comes down to it we think nature knows best and so we are just going to stick to drinking raw A2/A2 milk the way it's been done for thousands of years. 

At CT Ranch we take pride in producing 100% A2/A2 cow milk, prioritizing quality and purity in every bottle, and we remain committed to delivering wholesome, delicious dairy products to our customers.