This I don’t know as much about, sorry!

But I think I’ve heard it’s more the genotype of the cows making the milk. If you’ve heard of A2A2 (homozygous for A2) milk it’s supposedly less inflammatory or more tolerable by more people than A1A1 milk, and A1A2 is probably In between.

Diet / lifestyle of the cows and rawness of the milk might have something to do with it too, not sure. But those will still impact nutrition.