Ray Jackson and his family are dairy farmers in western Logan County looking to diversify their product with what may be a trend on the horizon for the industry — something called a2 milk.
“It’s daunting right now, but we’re excited for the possibilities down the road,” said Jackson, who is a sales rep for ABS Global, formerly American Breeders Service along with working on the small dairy farm.
Regular cow’s milk is about 85% water. The rest consists of lactose, fat, proteins, and more. About 30% of the total protein in that assembly is made up of beta-casein. Two variants of this protein are found in cow’s milk, a1 and a2. Cows are genetically predisposed to produce milk with either a1 or a2 proteins, though a new trend has recently raised the eyebrows of dairy farmers looking to cows that can produce a2 without any a1 beta-casein.
Like in nearly every sector of the food industry, consumer preference has permeated through the store shelves to influence production at the dairy farm level.… Continue reading