A1 cow’s milk is widely produced and consumed throughout the world, but the market for A2 milk is going to grow by 17% globally because it is being promoted as being nutritionally more beneficial than conventional A1 milk, so consumers would be willing to purchase it at a higher price. However, in 2009, the EFSA (European Food Safety Authority) indicated that there is not sufficient scientific evidence to conclude that A2 milk is healthier than A1 milk, although there are scientific publications indicating that this transition could have an impact on milk production and on the curdling properties and, therefore, production of milk.

Given the need for experiential knowledge, as many as 9 companies from the dairy industry have expressed an interest in supporting this project, whose aim is to acquire and share knowledge among dairy producers about the opportunities and limitations of producing and processing A2 dairy products, versus A1 dairy products. This project was requested through the Basque government's BERRIKER 2022 research grant and the results obtained will be freely available at no cost to any company in the industry in the Basque Country.

• Leartiker, S. Coop.
• Neiker

• Assessment and optimisation of the curdling properties of dairy products made with A2 milk.