If you mean differences in the two types of beta-casein in milk, the only difference is one aminoacid between béta-caséinsand generally milk sold is a mix of different milk even if some firm like A2 milk ensure to provide exclusive A2 form of milk in their bottles by testing individually and genetically the cows. In a lab the best technique is chromatography by ion exchange like published by the staff of Daglesh in Canada (
J Dairy Sci. 1991 Oct;74(10):3308-13. Separation of beta-casein A1, A2, and B using cation-exchange fast protein liquid chromatography. Hollar CM, Law AJ, Dalgleish DG, Medrano JF, Brown RJ.). It is also possible but less resolutive to separate with reverse phase C18 or C8 chromatography Less expensive is possibility to separate fragment after casein hydrolysis like in the stomach. The digested product is passed on a bi-directionnal gel chromatography: one with wheight molecular bais, the second direction in a electric field to separate depending of charge.
With such a degree of homology, it would be difficult to make separation and exact identification with less expensive techniques.
regards
PCR technique can be employed
PARASHAR*, Abhishek; SAINI, Ram Krishan. A1 milk and its controversy-a review. International Journal of Bioassays, [S.l.], v. 4, n. 12, p. 4611-4619, dec. 2015. ISSN 2278-778X. Available at: . Date accessed: 04 sep. 2017. doi:http://dx.doi.org/10.21746/ijbio.2015.12.007.
PCR could be one option. But it need DNA isolation (or DNA kit, this is the most expensive part and time consuming), and PCR machine. The other option is to use ELLISA method to test protein from milk.
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