The quality of milk is measured by its fat percentage and its protein content. Casein represents 80% of the total protein in milk. There are several types of caseins: alpha, beta and kappa; each of them have genetic variants (alpha 1, alpha 2, beta A1, beta A2, kapa A or kappa B) with different structures and chemical properties.
Determining the genetic variants of caseins produced by your cattle farming, will allow you to classify, optimize and improve the yield of your production.
The type of casein produced by a dairy cattle is very important. For example, type B kappa-casein is the most suitable for making cheese since it greatly reduces the solidification time. Therefore, the improvement in the yield of cheese production using kappa B milk can reach 10%.
Milk containing type A2 beta-casein is used to produce milk for babies but also for people with digestive disorders. This type of milk, known as “A2 milk”, has a significant added value. Furthermore, several scientific studies qualify the A2 milk as the only one “to be consumed without any risk to health”.
We offer you the opportunity to determine the type of casein produced by your dairy cattle. From a small sample of blood, we will analyze the genotype of your cattle. Determining the genetic variants of caseins produced by your cattle farming, will allow you to classify, optimize and improve the yield of your production.