Question

Which of the following best explains why the A2 variant of beta-casein protein in milk has gained commercial and nutritional attention compared to the more common A1 variant found predominantly in exotic/crossbred cattle milk?

A A2 milk has a higher fat content than A1 milk
B A2 milk cannot be used for making ghee
C A2 milk has no nutritional difference and the distinction is purely marketing with no biochemical basis
D A2 beta-casein does not release beta-casomorphin-7 (BCM-7) upon digestion
E A2 refers to the second lactation milk only
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