Innovation in dairy production using A2A2 Milk and assessment of the beneficial effects on human healt
The aim of the project is to protect the genetic biodiversity of dairy cattle with A2A2 genotype, determining the impact of milk production with beta-type A2, on consumer health, on cheese processing efficiency and on quality dairy products. The project includes the analysis of the qualitative and technological parameters of A2 milk and its derived products, as well as the evaluation of possible beneficial effects on human health of beta-casein A2 through studies on human adipose cells in culture.
The activities will concern a reorganization of the production process through the identification of dairy cows that respond to the A2 genotypic. The experimentation involves the separation of the milk in the milking phase and with the measure the physico-chemical parameters of the A2 milk and its dairy yield, evaluating the economic sustainability of the innovation. Biological tests conducted in vitro models will test possible benefits on lipid metabolism and therefore on the human health of milk A2 and its protein derivatives.
Small and Medium Sized Enterprises (SMEs) in periods of economic crisis and the decline in consumption, may suffer in positioning their products on the market and especially in the milk sector that is historically characterized by a fierce price competition. The production of A2 milk and its derivatives will allow to obtain an added value and therefore a profit margin in a context in which the choice of dairy product is based primarily on the price. The diversification of a product (A2 milk and derivatives) with positive health-nutritional characteristics will guarantee a greater value in the market, an increase in the profitability of dairy farms and industry, and the sustainability of less favored areas. Moreover, the potential benefits/effects on human health of A2 milk, scientifically tested, can have a positive effect on consumers.
The innovation to be introduced in dairy companies is represented by the production of A2 milk and dairy products deriving from the selection of cows with genetic heritage characterized by animals homozygous for the A2 allele (A2A2 genotype) containing only beta-casein of type A2. The innovation will concern scientific validation through biological tests in vitro of the beneficial effects of A2 milk on human health and on rampant pathologies in modern society (obesity, overweight, diabetes), and the analysis of technological parameters of derived products in the cheese-making process of milk A2 to understand the dairy yield and the final chemical-physical properties.
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