Have you ever noticed that some people seem to thrive on dairy while others experience discomfort? The rise in popularity of A2 milk suggests a potential reason why – differences in milk protein types. While it’s not a guaranteed fix for everyone, understanding the science behind A1 and A2 milk can be a valuable piece of the puzzle for bakers who rely on dairy in their recipes. Let's dive into what A2 milk is and how it might influence digestion, especially as it relates to traditional baking techniques.