Does the new A2 milk still bake the same if you are using it in baking?

Yes, A2 milk can be used in baking just like regular milk, as its composition is similar, primarily consisting of fat, protein, and water. The primary difference is that A2 milk contains only the A2 type of beta-casein protein, which some people find easier to digest. This means it should perform similarly in recipes, yielding comparable results in texture and flavor. However, individual recipes might vary slightly based on specific milk properties or baking techniques.