Added value for milk: the A2A2 case

A2A2 milk contains A2A2 beta-casein, which is a natural variant found in early bovine milk. It was replaced by the A1A1 variant as a result of genetic selection. It is currently growing within a niche market, particularly in Anglo-Saxon countries and New Zealand. Production is based on the selection of A2A2 cows, which allows for the creation of a herd without the need to purchase new animals. A specific approach to animal management and health is required, and certification allows the product’s origin to be verified. In Italy, efforts are underway to obtain PDO status for A2A2 Parmigiano-Reggiano. A2A2 milk is considered easier to digest than A1A1 milk.