Opportunities and constraints for the transition to A2 milk production in dairy cattle
- Project start: 16/12/2022
- End of project: 31/12/2023
- Principal Investigator: Itsasne Granado Tajada
- Department: Animal Production
- Funder: BERRIKER 2022 – Basque Government
- Budget granted: 68 % of 82711 €.
- Partners: Leartiker, S. Coop. and NEIKER
- Web: www.leartiker.com/proyectos/67
General objective:
To acquire and disseminate new knowledge on the possible benefits of producing and consuming A2 cow’s milk (and dairy products) compared to A1 milk.
Specific objectives:
EVALUATION OF THE TRANSITION FROM A1 TO A2 IN ANIMAL PRODUCTION.
- To evaluate the production differences of A1 milk cows compared to A2 milk cows.
- To establish the basis for the genetic transition from A1 to A2 milk producing cows.
- Study the regulatory and licensing framework for marketing A2 milk.
ASSESSMENT AND OPTIMISATION OF THE COAGULATION PROPERTIES OF DAIRY PRODUCTS MADE FROM A2 MILK.
- Investigate the effect of the type of β-casein on the coagulation properties of milk.
- Experimental evaluation of strategies to obtain maximum cheese yield from A2 milk.
- Analysis and evaluation of the quality and food safety of cheeses made from A2 milk
