Shaping the Future of Dairy: Volleman’s A2A2 Journey
At Volleman’s, we’ve always believed that great milk starts with happy cows and a commitment to quality. But we’re not just about tradition—we’re about innovation. While we’ve always focused on A2A2 milk, recent testing has now confirmed that our milk is A2A2. This means you can enjoy the same rich, creamy taste of our products with the added confidence that they are easier to digest! It’s the same Volleman’s quality, now backed by science!
So, what exactly is A2A2 milk?
Cows naturally produce either A1 or A2 milk proteins, and sometimes a mix of both. At Volleman’s, our milk comes from specially selected cows that naturally produce only the A2A2 proteins. The A2 milk proteins are said to be gentler on the stomach and easier to digest for many people. Research has shown that A2 proteins may reduce digestive discomfort, making milk more accessible to those who might typically experience issues with regular milk.
We’ve heard from many of our customers that they are able to enjoy Volleman’s milk without any of the usual discomfort, and this could be one of the reasons why! It’s all about making your dairy experience smoother and more enjoyable.
Innovation in Every Drop
This shift is more than just a trend—it’s a step toward a better future for dairy. By selecting cows that naturally produce only the A2 beta-casein protein, we’re ensuring that every bottle of Volleman’s milk is crafted for freshness, quality, and innovation. The move to A2A2 milk reflects our commitment to delivering a smoother, more digestible experience for all. With this change, we’re not just enhancing our product—we’re enhancing your dairy experience. We’re excited for what the future holds and are proud to share this innovative step with you!
If you have any further questions, feel free to visit our A2A2 milk section on our website or contact us via email at info@vollemansdairy.com.
