Is Organic Milk Easier to Digest? A Comprehensive Look at Dairy Differences

November 10, 2025 •

5 min read

With around 65% of the global population experiencing some form of lactose intolerance, many seek alternatives to ease digestive discomfort from dairy. This raises a common question: Is organic milk easier to digest than its conventional counterpart?

Quick Summary

Digestive comfort with milk hinges on factors like protein type and processing methods, not just its organic status. The presence of A1 beta-casein protein can trigger issues for some individuals, regardless of the milk's origin.

Key Points

Lactose is the primary factor: Digestive issues from milk are most often caused by lactose intolerance, and the lactose levels are generally the same in organic and conventional milk.
A2 protein may improve digestion: For some individuals, a sensitivity to the A1 beta-casein protein can cause discomfort. A2 milk, which can be organic or conventional, does not contain the A1 protein and may be easier to digest.
Organic milk isn't always A2: The organic certification addresses farming practices, not the type of beta-casein protein produced by the cow. You must check for a specific 'A2' label.
Processing affects digestibility: The pasteurization and homogenization methods used can subtly alter protein structures and fat globules, which may affect how some people digest milk.
Diet influences milk composition: Organic, grass-fed cow's milk often has a higher omega-3 fatty acid content, which offers anti-inflammatory benefits that may support gut health.
Other sensitivities exist: Perceived improvements from organic milk may be due to a combination of factors, including the placebo effect or a sensitivity to processing rather than the organic label itself.

Understanding the Core Components of Milk Digestion

For individuals with sensitive stomachs, the cause of milk-related digestive issues is often attributed to either lactose intolerance or a sensitivity to milk proteins. While many assume 'organic' implies easier digestion, the science behind how milk is processed and its composition reveals a more complex picture.

Lactose Content: The Primary Culprit

Lactose, a sugar found naturally in all mammal milk, is the primary source of digestive issues for lactose-intolerant individuals. The inability to properly break down lactose is due to a deficiency of the enzyme lactase in the gut. For most people with this condition, there is little to no difference in the lactose content between organic and conventional cow's milk. Any perceived improvement in digestion is likely related to other factors, not a change in lactose levels.

The A1 vs. A2 Protein Debate

Beyond lactose, the type of protein in milk can play a significant role in digestion. Milk contains different types of beta-casein protein, most commonly A1 and A2.

A1 Beta-Casein: Found in milk from most standard dairy breeds (e.g., Holstein-Friesian), this protein can break down in the gut to release a peptide called beta-casomorphin-7 (BCM-7). Some research suggests BCM-7 may slow digestion and contribute to symptoms like bloating and discomfort in sensitive individuals.
A2 Beta-Casein: Found in milk from certain breeds (e.g., Jersey, Guernsey) and is considered more ancient. When digested, A2 protein does not release BCM-7. As a result, some people who experience digestive issues with conventional milk find relief when switching to milk from cows producing only the A2 protein.

Crucially, 'organic' milk is not synonymous with 'A2' milk. An organic product can be sourced from a dairy cow producing A1 protein, while many conventional dairies now offer specialized A2 milk products.

The Impact of Pasteurization and Processing

Milk processing methods can also influence digestibility, regardless of whether the milk is organic or conventional.

Pasteurization: Most organic milk in the U.S. is ultra-high-temperature (UHT) pasteurized for a longer shelf life. Conventional milk often uses high-temperature short-time (HTST) pasteurization. Different heat treatments can affect the structure of milk proteins, which in turn may influence how the body digests them, though more research is needed.
Homogenization: This process breaks down fat globules in milk to create a uniform, smooth consistency. Non-homogenized milk, which is available in some organic and local varieties, may be easier on the gallbladder for some individuals.

Raw Milk and Natural Enzymes

Some raw milk advocates claim that the unpasteurized milk (which can be organic) contains natural lactase enzymes that aid digestion. While raw milk may contain beneficial bacteria and enzymes, health experts and government agencies do not recommend consuming it due to the significant risk of foodborne illness from harmful bacteria like E. coli and Salmonella.

Organic vs. Conventional Milk: A Digestive Comparison


Feature	Organic Milk	Conventional Milk	Impact on Digestion
Lactose Content	Generally the same	Generally the same	No significant difference for lactose intolerance unless a lactose-free version is chosen.
Beta-Casein Protein	Can contain A1, A2, or a mix	Can contain A1, A2, or a mix	Digestibility depends on whether A1 or A2 protein is present, not on the milk's organic status alone.
Omega-3 and CLA	Often higher due to pasture-based diet	Typically lower due to grain-based feed	Higher anti-inflammatory fatty acids in organic milk may reduce gut inflammation and aid digestion over time.
Growth Hormones	Produced without synthetic hormones	May contain synthetic hormones	The FDA deems hormones safe for consumption, but some consumers prefer avoiding them for peace of mind.
Antibiotics	Not permitted	Treated cows' milk is discarded; testing ensures low residue	Elimination of antibiotic residue appeals to those concerned about gut microbiome health and antibiotic resistance.
Processing	Often UHT for longer shelf life	Typically HTST	Different heat treatments may subtly alter protein structures, potentially impacting digestibility for some sensitive individuals.

Potential Reasons for Perceived Digestive Improvement

If you experience less digestive discomfort with organic milk, it's likely not because of its organic label, but rather another underlying factor. Here are a few possibilities:

You're drinking A2 milk by coincidence. Some organic milk is sourced from breeds known for producing higher A2 beta-casein milk. If this is the case, your digestive improvement is due to the protein type, not the farming method. To confirm, seek out products specifically labeled as A2 milk.
You're reacting to processing differences. The different pasteurization and homogenization methods could play a role. Some people find non-homogenized or less-processed milk more tolerable.
Reduced inflammation from omega-3s. The higher omega-3 fatty acid content in milk from grass-fed, organic cows has anti-inflammatory properties that may benefit long-term digestive health. This effect is subtle and not an immediate solution for intolerance.
The placebo effect. It's possible that the belief that organic is 'healthier' influences your perception. When you expect to feel better, you might.

Making an Informed Choice for Better Digestion

Determining the best milk for your digestive needs requires attention to specific attributes beyond the organic label. For those struggling with dairy digestion, here are the steps to take:

Rule out lactose intolerance. If you suspect lactose intolerance, try a lactose-free milk (organic or conventional) to see if symptoms improve. This will indicate whether lactose is the issue.
Explore A2 milk. If you don't find relief with lactose-free options, your sensitivity may be to the A1 beta-casein protein. Look for specifically labeled A2 milk, which may be conventional or organic.
Consider processing. For those with gallbladder issues, non-homogenized milk may be worth a try. Similarly, experimenting with milks processed with different heat treatments (e.g., HTST vs. UHT) could reveal an individual sensitivity.

In conclusion, while the organic label offers assurances regarding farming practices, it does not guarantee easier digestion. The core factors of digestion—lactose content and protein type—remain consistent across both organic and conventional milk, unless specialized products are chosen. Any observed difference is more likely due to variations in processing or protein type. By understanding these factors, you can make an informed choice that best suits your dietary and digestive needs.

Conclusion

Making the best milk choice for digestive health depends on pinpointing the specific cause of discomfort. While organic milk is free of synthetic hormones and antibiotics and typically boasts a more favorable fatty acid profile, these attributes do not directly address the primary causes of milk intolerance, namely lactose and the A1 protein. By trying lactose-free or A2 milk, you can better identify the source of your issues and select a product that brings true digestive relief.

: https://www.annammilk.com/blog/lactose-intolerance-and-organic-milk-is-it-easier-to-digest : https://nationalfoodinstitute.com.au/nfi/a1-vs-a2-milk-whats-the-difference/ : https://www.bonappetit.com/story/organic-milk

Frequently Asked Questions

No, organic milk contains a similar amount of lactose as conventional milk. The presence of lactose is independent of the farming method. For digestive relief related to lactose, specialized lactose-free milk (which can be organic or conventional) is required.

No, A2 milk is not always organic. A2 refers to the type of beta-casein protein in the milk, while organic refers to the farming practices used. It's possible to find both organic A2 milk and conventional A2 milk. You must look for a specific 'A2' label.

If you experience less discomfort with organic milk, it may be due to several factors, including: it might coincidentally be from a herd that produces A2 beta-casein protein; its higher anti-inflammatory omega-3 content; or a reaction to different processing methods like pasteurization or homogenization.

A1 and A2 are different types of beta-casein protein. When digested, the A1 protein can release a peptide called BCM-7, which has been linked to digestive discomfort in some people. The A2 protein does not release BCM-7, and many individuals find it easier to digest.

No, switching to organic milk will not cure lactose intolerance. Lactose intolerance is caused by a lack of the lactase enzyme, and since both organic and conventional milk contain lactose, neither will solve the problem. Only lactose-free milk variants will help.

The type of pasteurization can affect the structure of milk proteins, which may impact how some individuals digest them. For example, organic milk often undergoes ultra-high-temperature (UHT) pasteurization, while conventional milk often uses high-temperature short-time (HTST) pasteurization.

A milk allergy is a reaction to milk proteins, not lactose, and is different from lactose intolerance. Since both organic and conventional milk contain milk proteins, an allergic individual will likely react to both. Do not drink milk if you have a confirmed milk allergy.

Organic milk from grass-fed cows is often higher in beneficial omega-3 fatty acids, which have anti-inflammatory properties that can support overall gut health. However, this is a subtle benefit, not a solution for intolerance.