Japanese are genetically unfit for milk! A2 milk, the next generation of milk that “doesn’t make your stomach rumble,” is finally available in Japan.

Most milk on the market contains type A1 beta-casein. Moreover, Japanese people are genetically prone to lactose intolerance, according to Professor Kokomoto.

Lactose is not the only cause of loose bowels; other factors such as drinking cold milk in one gulp or eating the wrong combination of foods are also possible.

However, it is generally known that many Asian races, including the Japanese, are genetically incapable of breaking down lactose. If judged solely on the basis of genes, it is safe to say that most Japanese are pre-disposed to lactose intolerance, and A2 milk, which is less likely to cause indigestion than A1 milk, is expected to alleviate lactose intolerance and other stomach symptoms.”

Normal milk is a mixture of A1 and A2 in a large tank.

Compared to regular milk, which can be purchased for around 200 yen per liter, the price of A2 milk is slightly higher at around 300-500 yen. The reason for this is that the milk must clear various high hurdles before it can be sold.

At farms that produce regular milk, A1 cows, A1A2 cows, and A2 cows are raised together, and the milk is collected in large tanks. This results in a mixture of A1 and A2 type milk.

In order to produce 100% A2 milk, it is necessary to first examine the genetics of all the cows on the farm, and only those cows with A2 genes are kept separately. In addition, since Type A1 milk must not be mixed in the milk, the milk must be produced in separate tanks and at separate stages of the production process, such as pasteurization and filling.

While this is a hardship for dairy farmers, the fact that only A2 cows are kept separately has the advantage of allowing them to devise their own feed and breeding methods, which also leads to better taste and quality.

For example, some dairy farms do not use feed from genetically modified crops and inspect their milk thoroughly, which adds value to their milk. A2 milk, produced with such attention to detail, can be said to be “premium milk” with a special feeling.

People who are prone to stomach upsets from milk or who want to give milk to children with weak stomachs may also be concerned about whether or not A1 milk is really in the mix. In collaboration with the Shigei Institute of Medical Science (Okayama City), Professor Kokomoto has developed a test kit that can easily identify type A1 and type A2 from raw milk, and this kit is now being used in the production process of some A2 milk.