Description:A2 High Protein Milk and Method of Production Thereof

TECHNICAL FIELD
The present invention relates to the food and dairy industry. More particularly, it pertains to a method for producing A2 high protein milk with improved digestibility and taste, suitable for individuals with lactose intolerance and protein sensitivity, without the addition of milk solids.
Background of the Invention
In recent years, there has been a notable shift in global dietary awareness, particularly concerning the significance of protein as a crucial macronutrient for human health. Protein is not only an essential building block of body tissues but also plays a pivotal role in enzymatic processes, immune responses, muscle repair, and the production of hormones. However, despite its importance, protein deficiency remains a widespread issue in many parts of the world, particularly in developing countries like India, where a significant portion of the population follows a vegetarian diet. According to multiple nutrition surveys and health studies, nearly 73% of Indian diets are deficient in protein, making this a serious public health concern. The situation is especially dire among vegetarians and people with dietary restrictions, who often find it challenging to meet their daily protein requirements through conventional food sources.
One of the traditional sources of dietary protein is milk and other dairy products. Milk is an affordable and accessible source of high-quality animal protein, particularly rich in casein and whey proteins. However, not all milk is equal in its nutritional and digestive properties. In recent times, the scientific community and the health-conscious population have drawn distinctions between A1 and A2 beta-casein proteins found in milk. A1 casein, commonly found in milk from exotic breeds such as Holstein and Jersey cows, has been linked with adverse digestive effects in certain individuals, including bloating, inflammation, and other gastrointestinal discomforts. A2 casein, on the other hand, found predominantly in milk derived from native Indian breeds such as Gir and Sahiwal cows and water buffaloes, is considered to be more easily digestible and less likely to trigger these adverse effects.
The prevalence of lactose intolerance, which affects an estimated 65% of the global population, adds another layer of complexity. Individuals with lactose intolerance lack sufficient levels of the enzyme lactase, which is necessary to break down lactose—a disaccharide sugar found in milk—into its constituent monosaccharides, glucose and galactose. As a result, lactose-intolerant individuals experience symptoms such as bloating, gas, and diarrhea upon consuming regular milk. This widespread intolerance to lactose, combined with sensitivity to A1 proteins, severely limits dairy consumption among a large portion of the population, depriving them of an important source of protein.
Furthermore, in an attempt to cater to the rising demand for high-protein milk, many manufacturers have turned to the use of milk solids or protein powders to artificially enhance the protein content of their products. However, such additives often compromise the taste, texture, and natural appeal of milk. Additionally, they may still retain lactose or A1 casein, thereby continuing to pose digestibility challenges. These drawbacks hinder the wider acceptance and consumption of high-protein milk products, particularly among health-conscious consumers and those with sensitive digestive systems.
Existing dairy technologies provide various means of modifying milk composition to suit specific dietary needs. Ultrafiltration, a membrane-based separation technology, is widely employed to concentrate milk proteins and reduce lactose content. It enables the selective removal of lactose and low-molecular-weight components while retaining the beneficial proteins in the retentate. Likewise, enzymatic hydrolysis using lactase enzymes can be employed to convert lactose into glucose and galactose, thereby rendering milk suitable for lactose-intolerant individuals. However, despite the availability of such technologies, there is a lack of commercially viable dairy products that holistically integrate the benefits of A2 protein, high natural protein concentration, and lactose-free formulation without relying on artificial enhancers or milk solids.
Thus, there exists a significant need for a dairy product that addresses the nutritional gaps, taste preferences, and digestive concerns of modern consumers. A natural, high-protein, lactose-free A2 milk product would serve as a superior alternative to conventional milk, offering enhanced health benefits, improved digestibility, and broader applicability in culinary and dairy applications. Such a product, if produced without compromising taste or requiring synthetic additives, would have immense commercial potential and could revolutionize the functional dairy market.
Objectives of the Invention
1. To develop a method for producing high-protein milk derived exclusively from A2 milk sources that is free from A1 beta-casein, making it suitable for individuals with milk protein sensitivities.
2. To create a lactose-free dairy beverage by employing enzymatic hydrolysis of lactose using lactase, thereby offering a milk product that is safe for lactose-intolerant individuals.
3. To enhance the protein concentration of milk naturally through ultrafiltration, without the addition of milk solids or synthetic protein powders, thereby maintaining a clean-label product with natural taste and texture.
4. To formulate a shelf-stable milk product using pasteurization and retort sterilization techniques that ensure microbiological safety, long shelf-life, and suitability for various dairy applications like curd, paneer, and lassi.

Summary of the Invention
The present invention is directed towards a novel formulation and method for producing A2 high protein, lactose-free milk using a combination of mechanical and enzymatic processes that avoid the use of milk solids or synthetic protein powders. This unique process results in a dairy product that is both naturally nutritious and highly digestible, making it ideal for individuals with sensitivities to A1 proteins or lactose and for those seeking a natural high-protein dietary option. The invention not only offers a healthier alternative to conventional milk but also extends the usability of the product to a wide range of dairy derivatives such as curd, paneer, lassi, and more.
The process begins with the careful selection of raw milk, which must be derived exclusively from A2-certified animals such as indigenous Indian breeds like Gir cows or water buffaloes. These animals naturally produce milk containing only A2 beta-casein protein, known for its superior digestibility and lower inflammatory response compared to A1 protein. Once the milk is sourced, it undergoes rigorous testing for chemical parameters, adulteration, antibiotic residues, and aflatoxins to ensure it meets the highest standards of safety and purity. This step is essential to preserve the integrity of the product and to ensure consumer health and regulatory compliance.
Following quality testing, the milk is subjected to an initial heating phase where it is brought to a temperature between 60°C and 70°C. This facilitates the separation of cream from the milk, resulting in a skim milk base with reduced fat content. Skimming is an important preparatory step that aligns the milk composition for subsequent ultrafiltration. The skimmed milk is then pasteurized by heating it to a temperature of 85°C to 90°C for approximately five minutes, followed by rapid cooling to below 6°C. Pasteurization is crucial for microbial inactivation and to extend the shelf-life of the product without the need for chemical preservatives.
The cooled skim milk is next subjected to ultrafiltration—a pressure-driven membrane separation process that retains proteins and essential nutrients in the retentate while allowing water, lactose, and low-molecular-weight compounds to pass through into the permeate. This step not only increases the protein concentration in the milk but also significantly reduces its lactose content, thereby improving its digestibility. Importantly, the ultrafiltration is carried out at a temperature below 10°C to preserve the native structure and functionality of the milk proteins.
The protein-enriched ultrafiltered retentate is then heated to a range between 45°C and 55°C in preparation for enzymatic treatment. At this stage, lactase enzyme is added to the milk, and the mixture is held for a duration of 1 to 1.5 hours. During this period, the lactase enzyme catalyzes the hydrolysis of residual lactose into glucose and galactose—simple sugars that are easily digestible and do not cause adverse reactions in lactose-intolerant individuals. This enzymatic conversion not only enhances the nutritional profile of the milk but also imparts a naturally sweet taste due to the presence of these monosaccharides.
After the lactose conversion is complete, the milk undergoes a second pasteurization step where it is again heated to 85°C to 90°C for five minutes and cooled to below 6°C. This additional pasteurization ensures that any microbial contamination introduced during enzymatic treatment is eliminated, thereby preserving the microbiological safety of the product. At this point, natural flavors, nutrients, or fortification agents may optionally be added to the milk, depending on the desired end-use or consumer preferences. However, no milk solids or artificial protein powders are introduced at any stage of the process, maintaining the natural character of the product.
The processed milk is then bottled in retort-compliant containers that can withstand high-temperature sterilization. The bottles are sealed and stored in cold rooms until a sufficient batch size is accumulated for thermal processing. The filled bottles are then sterilized in a rotary retort at 121°C for 15 minutes. This retorting process ensures commercial sterility and extends the shelf-life of the product without compromising its nutritional or sensory attributes. Once the retort cycle is complete, the bottles are allowed to cool, tested for leaks, and subjected to final capping, sleeving, and packaging operations.
The resulting product is a shelf-stable, lactose-free, high-protein A2 milk with a clean, natural taste and enhanced digestibility. It addresses the key consumer needs of nutritional adequacy, gastrointestinal comfort, and product safety. Moreover, the product’s versatility allows it to be used not just as a standalone beverage but also in culinary applications and as a base for other fermented or non-fermented dairy products. It thus offers a complete nutritional solution for individuals who have traditionally avoided dairy due to lactose intolerance or sensitivity to conventional milk proteins.
In essence, the invention revolutionizes dairy processing by integrating traditional milk with modern filtration and enzymatic technologies to create a product that is not only wholesome and functional but also free from the limitations of current high-protein dairy offerings. By eliminating the reliance on additives and embracing a natural formulation, the invention paves the way for a new generation of dairy products tailored to the health and dietary needs of a modern population.
Detailed Description of the Invention
The invention described herein pertains to the field of functional dairy processing, specifically focused on the development of a unique formulation and process for producing A2 high protein, lactose-free milk. This milk is derived exclusively from A2 milk sources, primarily native Indian cow breeds or water buffaloes, and undergoes a carefully optimized processing method to enhance protein concentration, eliminate lactose, and maintain digestibility and palatability without the addition of synthetic protein supplements or milk solids. The final product is a shelf-stable, nutritionally dense, and easily digestible milk beverage that meets the growing consumer demand for natural, clean-label, high-protein dairy alternatives suitable for sensitive digestive systems.
The starting point for this process involves the sourcing of high-quality raw milk from animals that are genetically verified to produce A2 beta-casein protein exclusively. Scientific research has shown that A2 beta-casein is structurally distinct from A1 beta-casein, primarily due to a difference in the amino acid sequence at position 67. This subtle structural variation significantly affects the digestive breakdown of the protein and the resulting byproducts. While A1 beta-casein releases a bioactive peptide called beta-casomorphin-7 (BCM-7) during digestion—associated with gastrointestinal distress and other adverse reactions in some individuals—A2 beta-casein does not produce this peptide. Therefore, milk containing only A2 protein is considered safer and more tolerable, particularly for people with protein sensitivities or mild milk intolerance.
Once sourced, the raw A2 milk is subjected to stringent quality checks to ensure it complies with food safety standards. These tests assess critical parameters such as microbial load, adulteration, presence of antibiotic residues, chemical contaminants, and mycotoxins, including aflatoxins. Ensuring the absence of these harmful agents is critical not only for public health compliance but also for maintaining the functional integrity of the milk proteins throughout subsequent processing steps. Only milk batches that meet the defined thresholds of quality and purity are admitted into the production pipeline.
The next phase involves a primary heating process that brings the milk to a controlled temperature between 60°C and 70°C. This thermal step serves to denature some of the proteins responsible for creaming and facilitates the efficient separation of cream from the rest of the milk. The separation process yields a skim milk fraction that is lower in fat content and better suited for ultrafiltration. The purpose of skimming is twofold: it removes excess milk fat, which may interfere with protein concentration steps, and prepares the milk for a more uniform and stable protein separation process.
Following cream separation, the skim milk undergoes pasteurization, a well-established process involving the heating of milk to 85°C to 90°C for about five minutes, followed by rapid cooling to below 6°C. Pasteurization plays a dual role here: it destroys pathogenic and spoilage microorganisms that may be present in the milk, and it helps stabilize the milk matrix, which is beneficial for subsequent filtration and enzymatic treatments. This intermediate pasteurization ensures that the milk is microbiologically safe while preserving the nutritional content.
The cooled, pasteurized skim milk is then introduced into the ultrafiltration system. Ultrafiltration is a membrane-based separation technology that uses pressure to force milk through a semipermeable membrane. The membrane selectively retains larger molecules such as proteins and fats while allowing smaller components like water, lactose, and minerals to pass through. This process concentrates the protein content in the milk while simultaneously reducing the lactose content. Importantly, ultrafiltration is conducted at a temperature below 10°C to prevent denaturation of proteins and to retain their native functional properties. This low-temperature condition is critical for preserving the bioactivity and solubility of proteins, making them more digestible and functional in the final product.
The retentate obtained from ultrafiltration—rich in native milk proteins and containing a significantly reduced lactose fraction—forms the core of the high-protein milk formulation. At this stage, the milk is subjected to controlled enzymatic treatment using lactase enzyme. Before enzyme addition, the retentate is gently heated to a temperature range between 45°C and 55°C, which is optimal for lactase activity. The lactase enzyme catalyzes the hydrolysis of residual lactose into two monosaccharides: glucose and galactose. These simple sugars are more readily digestible and do not cause the adverse symptoms associated with lactose intolerance. The enzymatic conversion process is typically allowed to proceed for 60 to 90 minutes, during which the milk is maintained under constant agitation and precise thermal conditions to ensure thorough lactose hydrolysis.
The result of this enzymatic step is a naturally sweet, lactose-free milk that retains its native proteins and essential micronutrients. Notably, this transformation is achieved without altering the organoleptic properties of the milk, ensuring that the final product maintains a clean, fresh taste that closely resembles regular milk. Unlike products that rely on milk solids or protein powders for fortification—often resulting in chalky textures or off-flavors—this process produces a high-protein milk that is naturally palatable and easy to consume.
After enzymatic hydrolysis, the milk is again pasteurized to ensure microbial safety post enzyme exposure. This secondary pasteurization involves heating the milk to 85°C to 90°C for five minutes, followed by rapid cooling to below 6°C. This step is critical to inactivate any residual microbial enzymes and to extend the shelf life of the product without the use of preservatives.
At this point, optional flavorings or nutrients may be added, depending on the intended market positioning of the product. For example, natural vanilla, cocoa, or fruit extracts may be incorporated to create flavored variants. Additionally, micronutrient fortification such as calcium, vitamin D, or probiotics can be included for enhanced health benefits. However, any additives used in this stage are natural, food-grade, and free from synthetic enhancers, ensuring the integrity of a clean-label product.
The next step involves packaging the milk in retort-compatible containers. These are typically high-barrier bottles or pouches capable of withstanding high-pressure thermal processing without compromising the structure or chemical stability of the product. The milk is filled into these containers under aseptic conditions, sealed, and temporarily stored under refrigeration until an adequate batch size is ready for retorting.
Retorting is a thermal sterilization process conducted in a rotary retort chamber where the sealed containers are exposed to a temperature of 121°C for 15 minutes. The rotary motion ensures uniform heat distribution and prevents scorching or uneven treatment of the milk. Retorting eliminates any remaining microbial spores and extends the product’s shelf life to several months without refrigeration. This process ensures that the milk remains safe for consumption during storage and transportation, even in environments lacking cold-chain infrastructure.
Following retort sterilization, the containers are allowed to cool to ambient temperature before being removed from the chamber. Each bottle is tested for seal integrity and leakage. Once confirmed, the bottles undergo capping, labeling, sleeving, and secondary packaging in cartons or shrink-wraps for final dispatch.
The resultant product is a high-protein, lactose-free milk derived from 100% A2 milk sources and processed using an innovative method that emphasizes natural ingredients, minimal processing, and high nutritional retention. The protein content in the final product is significantly higher than regular milk due to the ultrafiltration process, and the absence of lactose makes it suitable for individuals with lactose intolerance. Furthermore, the exclusive use of A2 beta-casein proteins ensures that the product is digestible even for those with mild dairy sensitivities.
The invention stands out in its ability to combine three key benefits in a single dairy product: high natural protein content, lactose-free formulation, and A2 beta-casein integrity. The integration of ultrafiltration and enzymatic hydrolysis into a seamless processing pipeline—combined with stringent quality control and aseptic packaging—results in a product that is not only nutritionally superior but also commercially viable. The milk produced through this method can be consumed as a daily beverage, used in hot or cold beverages such as tea and coffee, or utilized in culinary applications for preparing curd, paneer, lassi, and other dairy-based items.
This process also offers scalability and adaptability, allowing dairy manufacturers to implement it using existing equipment with minor modifications. The invention holds promise for addressing protein malnutrition in India and other developing nations while also meeting the demands of global health-conscious markets looking for clean-label, digestible dairy alternatives. Ultimately, the invention bridges the gap between nutrition, health, and taste, offering a versatile solution to the longstanding challenges of dairy digestibility and protein fortification.

Advantages of the Invention
1. Enhanced Digestibility: The product contains only A2 proteins and no lactose, making it easily digestible for individuals with common dairy sensitivities.
2. Natural and Clean-Label: The process avoids the use of added milk solids, protein powders, or preservatives, resulting in a more natural and consumer-friendly dairy product.
3. High Nutritional Value: The ultrafiltration process significantly increases the native protein concentration, making it a nutritionally superior alternative to conventional milk.
4. Versatile Usage and Shelf-Stability: The final product is shelf-stable and can be consumed directly or used in cooking and dairy preparations, making it suitable for diverse culinary applications.
, Claims:We Claim
1. A method for producing A2 high protein lactose-free milk, comprising the steps of sourcing milk exclusively from animals producing A2 beta-casein protein, followed by filtration, enzymatic lactose hydrolysis, and thermal processing to produce a digestible, high-protein milk product without added milk solids.
2. The method as claimed in claim 1, wherein the milk is tested for chemical parameters, antibiotic residues, aflatoxins, and adulterants before processing to ensure purity and safety.
3. The method as claimed in claim 1, wherein ultrafiltration is performed at a temperature below 10°C to separate lactose-rich permeate from protein-rich retentate while preserving native protein structure.
4. The method as claimed in claim 1, wherein lactase enzyme is added to the ultrafiltered milk and maintained at a temperature between 45°C and 55°C for 1 to 1.5 hours to convert lactose into glucose and galactose.
5. The method as claimed in claim 1, wherein no milk solids, synthetic protein powders, or preservatives are added to the milk during processing.
6. The method as claimed in claim 1, wherein the final product is pasteurized and packaged in retort-compliant bottles, followed by sterilization at 121°C for 15 minutes in a rotary retort.
7. The method as claimed in claim 1, wherein the processed milk is suitable for direct consumption or as a base for preparing curd, paneer, lassi, and other dairy products.
8. A shelf-stable A2 high protein, lactose-free milk product prepared according to the method as claimed in claim 1, having improved digestibility and natural taste, suitable for individuals with lactose intolerance and A1 protein sensitivity.