The use of milk for the preparation of a dairy product, wherein the milk contains at least 90% A2 beta-casein by weight of total beta-casein, and the dairy product has a viscosity at least 5% greater than the same dairy product prepared from milk containing less than 90% A2 beta-casein by weight of total beta-casein. Improved viscosity leads to improved foaming ability, frothing ability and/or mouthfeel of milk and dairy products.