Hi MAC and Harrie
Cipriani's reference to whey protein is not relevant to the A1-A2 issue, although some people may be a little confused by it because it all relates to dairy products.
Prof Woodford's invaluable book (which includes a kind of "milk science for dummies") makes clear that the BCM7 peptides in A1 milk that make it dangerous are not generated by whey. In several parts of his book he distinguishes clearly between casein and whey protein and makes clear the A1-A2 debate relates only to casein protein.
This would be one reason why people with certain medical issues and adverse reactions to standard milk can get around them by converting to whey-based products, which of course are not real whole milk.