R533 Beta-Casein in Milk (Non DNA) (External Lab)

Cow’s milk contains six main proteins that affect its nutritional value: Alpha casein S1 and S2, beta casein, kappa casein, alpha lactalbumin and beta lactoglobulin. Various mutations to the genes responsible for forming these proteins can alter its nutritional properties, cheese-making potential, digestibility by human consumers, etc. For beta casein, the protein variant A2 is considered particularly desirable in milk meant for human consumption.

This protein test directly analyses the submitted milk of a particular cow for its total beta casein type A2 content.