Jalna A2 protein yoghurt review
Here we will give a hands-on, taste-tested review of Jalna A2 protein yoghurt. We’ll look into the benefits, ingredients, nutrition, uses and flavour of this unique yoghurt.
This yoghurt is available in Australian supermarkets, including Coles and Woolworths.
What is A2 protein?
Casein is the most common protein found in milk, and the two most prevalent types of this protein are A1 beta-casein and A2 beta-casein.
Most breeds of cows produce both forms of this casein, whereas others (like Guernsey and Jersey cows) only produce A2. And this type of milk with only A2 has been used in this yoghurt.
There is a school of thought that believes that A1 protein may be linked to digestive issues, heart disease, diabetes and more. However, more research is needed to prove definitive links.
Read more about the current research into A1 protein.
What is ‘pot set’ yoghurt?
Pot set yogurt is cultured (ie fermented) and set directly in the container it will be sold in. Other yoghurts which aren’t pot set are cultured in a larger vat and then stirred to create a more smooth texture.
In general, pot set yoghurts tend to be less homogenous and less creamy (although not so much in this yoghurt’s case). They also have a more irregular texture and it feels like the yoghurt is made up of tiny lumps.
So you could say that pot set yoghurts are more traditional, however I think the texture is often not as good as other yoghurts.
Ingredients of Jalna A2 protein yoghurt
This yoghurt is fairly simple and only contains A2 protein milk, vegetable fibre, milk solids and live cultures.
The vegetable fibre provides a decent amount of dietary fibre and may also be used to improve the texture.
So this is a clean product without additives like thickeners, sweeteners or flavourings.
And, as you would expect, there is no A1 beta-casein in this yoghurt.
Benefits of Jalna A2 protein yoghurt
Apart from not containing any A1 beta-casein, this yoghurt comes with various health benefits.
For context, we’ll compare a few key factors against Jalna Greek style yoghurt - which is their standard natural yoghurt.
Probiotics
Jalna A2 protein yoghurt has three strains of probiotics - which are live, beneficial microbes that have been proven to offer health benefits. The strains it includes are Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium (species not specified).
In contrast, Jalna Greek style also has three probiotics, but at least two of them are different - Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis.
Both of these yoghurts have over 1 billion colony forming units of these three strains combined per 100g.
Read more about the benefits of probiotic foods.
Postbiotics
Postbiotics are essentially things probiotics produce during fermentation. These include healthy short-chain fatty acids which nourish our gut lining and may help reduce symptoms of irritable bowel syndrome.
Prebiotics
Jalna A2 protein also includes prebiotic fibre in the form of vegetable fibre. This fibre will feed the good bacteria in your gut and help them multiply.
It has 2.3g of dietary fibre per 100g.
In contrast, Jalna Greek style includes no prebiotics.
Other health measures
Fat: Jalna A2 has fairly low fat levels at 3.5% - which is far lower than Jalna Greek style which has 9.5%.
Protein: Both have fairly low protein content at just over 3%.
Calcium: Jalna A2 has more calcium than Jalna Greek style - 131mg per 100g vs 107mg.
Sodium: Both yoghurts are low in sodium.
Appearance
As the picture above shows, it holds its shape in the bowl somewhat - at least initially. Like some other pot-set yoghurts, it soon ‘splits’ with a clearish liquid gathering in the bottom of the bowl.
Texture
The texture is thick which is helped by the vegetable fibre. And it is decently creamy for a yoghurt with fairly low levels of fat.
Flavour
The aroma is not super strong but is it has some savoury cheese notes.
The taste is a bit unique in that it has a very low sourness. Otherwise it has a subtle savoury cheese taste. In some ways it doesn’t taste so much like a normal yoghurt - more like a creamy, mild, subtle cheese.
But overall, the taste is good but probably not what you were expecting. And given that taste in yoghurt is often a trade off between that and fat, this yoghurt does an excellent job of being creamy with only 3.5% fat.
Uses
This yoghurt would have a wide range of uses. It works well on its own, on cereal and in smoothies. Given its savoury nature, it could work well in dips and marinades - as long as the low level of sourness suits the recipe.
Cost of Jalna A2 protein yoghurt
The normal retail price for a 1kg tub from Coles or Woolworths is around $8.80 - which is on the expensive end of the spectrum but this is probably to be expected given it is a specialised product.
Summary
4.5 stars out of 5.
A yoghurt free of A1 beta-casein with a unique taste and fairly low fat.
Pros
no A1 beta-casein
three strains of probiotics
added prebiotics
low in fat - yet still creamy
nice, unique taste…
Cons
…but perhaps not the taste you were expecting
fairly low in protein
more expensive than others
Health benefits of yoghurt
Aside from the specific benefits listed above, especially related to probiotics and postbiotics, yoghurt has some other important health benefits.
Vitamins and minerals
Yoghurt is a source of various vitamins and minerals including:
calcium - which helps digestion and supports bone and teeth health
magnesium - which supports bone health, muscle function and energy production
phosphorus - which is important for bone and teeth health and energy metabolism
potassium - which supports heart, muscle, nerve and kidney health
vitamins B2 and B12 - which support immunity, energy production and cell and nerve function
vitamin A - supports vision, immune function, cell growth and healthy skin
Satiety and weight management
The high protein and low carbohydrate content in yogurt, especially Greek style yogurt, helps you feel fuller for longer which can help control your appetite. Greek yoghurt is often recommended by dietitians for this reason.
Reduced lactose
Compared to unfermented dairy products such as milk, yoghurt has lower levels of lactose as this is partially consumed by bacteria during the fermentation process. This makes it more digestible for people who have some degree of lactose intolerance.
Your reviewer
This article was reviewed by Travis, the founder of this website, long-time gut enthusiast and passionate kombucha maker!
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