I just received a message from a British visitor to my web site. Apparently
some cows have been bred to make milk that eliminates the A1 variant of
casein, leaving the A2 variant intact. My visitor says that her son, who
has milk protein allergy, tolerates this milk, but not other cows' milks.

Has anyone heard anything about this? Or better yet, tried it out?

Her message to me says:

"Hi, although the milk is made from Jersey or Guernsey cows (not too far
from us) a2 seems to have come from Australia! Check out a2milk.co.uk you
could also email them [log in to unmask] it has only been released here in
the last few months, you may be next."

Intrigued,
--Beth Kevles
  Eating without Casein webmaster
  web.mit.edu/kevles/www/nomilk.html