PRODUÇÃO, COMPOSIÇÃO E IMPLICAÇÕES DE CONSUMO DO LEITE A2A2 NO BRASIL
PRODUÇÃO, COMPOSIÇÃO E IMPLICAÇÕES DE CONSUMO DO LEITE A2A2 NO BRASIL
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DOI: 10.22533/at.ed.1702318124
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Palavras-chave: APLV; bovinocultura leiteira; caseína; genotipagem
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Keywords: APLV; dairy cattle; casein; genotyping
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Abstract: Milk is recognized as an essential food source, as it is predominantly composed of proteins of high biological value that play a fundamental role in the functions and structure of living organisms. The proteins that make up milk can be divided into caseins and whey proteins. Caseins are classified into alpha s1, alpha s2, kappa and beta-casein, representing 80% of the protein composition of milk. Whey proteins are classified into beta-lactoglobulins and alpha-lactalbumins, corresponding respectively to protein fractions of 16% and 4% of the composition. The consumption of A2A2 milk is currently expanding, mainly due to the percentage of people who consider themselves intolerant to dairy products, due to incomplete digestion of A1 casein. Understanding the aspects related to A2A2 and A1A1 milk allows veterinarians and professionals linked to the milk production chain to gain a greater understanding of this growing market demand, which still has scarce scientific literature on the subject. Therefore, this chapter proposes to address the production, composition and implications of consumption of A2A2 milk as opposed to A1A1, elucidating their main differences.
- Erica do Nascimento Costa
- Ana Luiza Oliveira Melo
- Anny Graycy Vasconcelos de Oliveira Lima
- Caio da Conceição Vidal
- Glenda Lidice de Oliveira Cortez Marinho
- Glenda Lídice de Oliveira Cortez Marinho
- Danilo Santos de Jesus
- Igor Santos de Lima
- Juliana Paula Felipe de Oliveira
- Maria Josineide de Almeida
- Rodolfo Fabrício Santos Pereira
- Suelange Oliveira Cruz
- Thaynara Cristina dos Santos Paixão
- Thiago Vinicius Costa Nascimento