Conventional and A2 Milk | Dairy Manufacturing Webinar Program

A2 dairy products have become very popular in recent years. There has been an increasing interest in the importance of β-casein phenotypes on the technological properties of dairy products, and the challenges of digestion carrying either β-caseins A1, A2 or mixture of both. This webinar will discuss how the genetic profiles of A2 milk proteins affect milk functionality, including heat stability, gel formation and digestion.