Milk is a good source of protein, containing 8 grams (g) per 8-ounce (oz) glass. The two major proteins in milk are casein and whey.
Casein accounts for about 80 percent of the protein in milk. There are also different types of casein, one of which is called beta-casein.
Beta-casein makes up about 30 percent of the protein in cow's milk. A1 and A2 are two variants of beta-casein.
Historically, cows produced milk that contained only the A2 form of beta-casein. Today, most of the milk available from the local grocery store contains mostly A1 proteins.
All about milk
Cow's milk has long been associated with good health, making it one of the most consumed beverages throughout the United States and Europe.
Milk is a white liquid produced by the mammary glands of mammals. All mammals, including humans, will normally produce milk to feed their offspring until they are ready for solid food.
It contains valuable nutrients, and it can offer a range of health benefits. Calcium, for example, can prevent osteoporosis.
However, some people are not able to digest lactose, the sugar in milk, after they are weaned, because they do not produce enough of an enzyme known as lactase. Lactase is needed to digest milk properly.
As concerns about lactose intolerance and milk allergies widen, a range of substitute milks, such as almond and soy milk, have become available.
This article, part of a Medical News Today collection of articles on the health benefits of popular foods, will focus mainly on cow's milk ...
