The milk in Alberta (and across Canada) is a mixture of A1 and A2.
Here’s some more information about A1 and A2 milk:
Cow’s milk protein is high quality protein which is made up of 80% casein and 20% whey. The key beta-casein variant proteins are A1, A2 and B. Milk produced in Canada is a mixture of A1 and A2 beta-casein proteins. In countries outside of Canada, there in interest in the perceived benefits of A2 milk.
The unique health properties of A1 vs A2 milk are based on a hypothesis (has not been proven). Some scientific articles have been published, specifically the European Food Safety Agency (EFSA) study in 2009, however the evidence remains inconclusive. More research is needed – and happening.
Nonetheless, the scientific evidence is strong and has demonstrated that dairy consumption (regardless of A1 or A2 type) is part of a healthy diet, and may be beneficial for the prevention of cardiovascular disease and type 2 diabetes.
The Registered Dietitians at Dairy Farmers of Canada continue to closely follow research related to milk in order to properly interpret results and provide credible, evidence based information regarding nutrition and food. Here is a useful reflection on the science-based on A1 and A2 milk written by a Registered Dietitian.