Introduction. The growing global demand for A2 milk is driven by increasing consumer awareness of its potential health benefits and improved digestibility, which, in turn, has stimulated scientific interest in its physicochemical properties and technological applications in dairy production.
Materials and methods. The study is based on an analysis of scientific publications addressing the composition, physicochemical characteristics, and technological features of A2 milk derived from different animal species. Relevant literature was selected from major scientific databases, including Scopus, Web of Science, PubMed, and ScienceDirect, as well as from peer-reviewed journals.
Results and discussion. The protein composition of A2 milk differs from A1 milk, with a higher content of whey proteins and specific casein fractions, which significantly affects its technological and sensory properties. A2 milk also contains higher levels of polyunsaturated fatty acids, including omega-3 and omega-6, while carbohydrate and vitamin composition remains largely similar; mineral content shows increased potassium, sodium, and phosphorus. The structural features of β-casein influence micelle stability, resulting in longer coagulation time, lower gel firmness, higher syneresis, and reduced cheese yield, although some studies report improved gel homogeneity, viscosity, and water-holding capacity under certain conditions, particularly with probiotic cultures. Thermal treatment demonstrates higher stability of whey proteins in A2 milk due to reduced aggregation. Fermentation may proceed more slowly, leading to weaker or more porous gel structures, although results vary depending on processing parameters and starter cultures. Products made from A2 milk often exhibit a softer texture and altered structural properties compared to conventional milk products. Despite these differences, the nutritional composition of final products remains largely comparable. Technological challenges include limited specialized research, variability of results, and difficulties in process optimization, while membrane and biotechnological approaches, along with microencapsulation and advanced processing techniques, offer potential for enhancing product functionality, stability, and the viability of bioactive components.
Conclusions. A2 milk exhibits distinct physicochemical and technological properties due to its specific protein structure, which influences coagulation behavior, thermal stability, and product yield. Further research and optimization of processing parameters are required to fully realize its potential in dairy production.
