Some years ago I read about the difference between different sources of milk, but as I was happy with the raw Jersey milk we have used for years, I paid no more attention to it.
Now, the subject is here again. Does anyone have an opinion about this?

https://www.nzfsa.govt.nz/policy-law/...ay-summary.htm

From 2003
https://news.bbc.co.uk/1/hi/world/europe/2934187.stm

Two bulls are being retired - not reliably A2. So this distinction between A1 and A2 is being taken seriously and is affecting the dairy owners and producers around the world. What is the situation in USA?
https://guernseycattle.com/artman/publish/article_18.php

I remember, growing up in the 40s and 50s, my dad said that Jersey milkcows had the richest milk of any commercial dairy cow. He said that Holsteins were the volume producers, but with the lowest % milk fat. Guernsey was considered the happy compromise. Gufstafson's Dairy promoted "Golden Guernsey Milk". I don't know if Gufstafson stuck with Guernsey cows.