Abstract
The paper reviews analytical methods of quality control and specifications for a new food A1-Free Category consisting of dairy products produced exclusively from milk that is naturally free from the a1 form of beta-casein. Evaluation of an A1-free milk Inter-Laboratory Round Robin trial revealed that positive samples had no statistically significant differences between participants, despite reporting varying concentrations ranging from 0.04 to 5.07%. Following consideration of various analytical methods reported in the literature, we recommend intact a1 beta-casein protein as the most suitable molecular species for quantification, and propose potential category definitions, specifications, and laboratory methods of quality control for retail, business-to-business and global trade practices.
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