I dislike drinking milk and used to jokingly call it “cow venom.” (I like cheese, yogurt etc.) After reading this I feel vindicated!
Short summary: 1. Ferment it, don’t drink it; 2. If you’re a dairy farmer, things will only get worse.
I’d feel hopeful (maybe unreasonably) about small dairy operations (the opposite of the way things are going) that focus on cheese & fermented milk products on a fairly local scale.
PS. @JeremyCherfas interviewed Anne Mendelson, author of the book reviewed above, on his Eat This Podcast. Transcript included. Well worth a listen or read.