A2 milk is obtained from the cows that produce a genetic variation of A1 beta-casein protein normally found in common milk. A2 milk’s protein is called “A2 type beta casein” protein.
The producers of A2 milk claim that its natural protein structure is easier to break down by digestive system than the normal milk, and therefore people who switch to A2 milk will experience less discomfort.
It is mostly sold in Australia, New Zealand, UK and is currently being introduced in the United States.
There are some claims that “A2 milk” sold in Australia, New Zealand and UK is allergy-free due to a non-allergenic casein A2 contents. However A2 milk contains also other allergy causing proteins that a standard cow’s milk contains (such as beta-lactoglobulin) and therefore is not safe to drink for people with milk protein allergies. (1)