1型糖尿病发病率低的人所食用的牛奶含酪蛋白（是A2形式的β酪蛋白，而含A1和B变种形式的β酪蛋白比例要低得多）。

The cow-milk found in populations with a low incidence of type 1 diabetes has a much lower fraction of A1 and B betacaseins (instead they have the A2 variant).

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因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过11．3％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。

Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.

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