Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods

Abstract

Milk is a valuable raw material with incomparable nutritional and technological properties. The dairy market is a fast-growing economical area with more and more innovations emerging recently. The review identifies contemporary trends in the dairy industry, focusing on specific types of A1 and A2 milk and their applications. The A2-type milk is a promising innovation with the potential to alleviate the problem of milk consumption associated with the BCM-7 peptide which is important for many consumers. An increase in its production could also positively impact on biodiversity. A1 and A2 milk have different properties which should be analyzed in future studies. An important topic is newly developed processing methods that allow obtaining safe dairy products without a significant impact on their nutritional value and functional and sensory properties. Thermal, non-thermal, and combined processing technologies are continuously developed. However, there is currently insufficient information on the impact of processing technology on A2 milk. This will likely change in the near future. The combination of the latest technological advances will soon make it possible to provide new, increased quality of dairy products to consumers.

Keywords

• milk A1 and A2
• beta-caseins
• milk proteins
• food processing
• shelf-life
• dairy products