reports on a study that found that "There was a positive association between higher milk intake and undesirable inflammatory markers (urine 8-iso-PGF2a and interleukin 6)." and also
"BUT, the use of fermented milk products such as yogurt, sour milk, keifer and cheese actually significantly reduced the incidence of hip fracture and death. For example, for every serving of fermented dairy consumed, women experienced a 10 to 15% reduction in both hip fracture and mortality. Eating fermented dairy was also associated with a decrease in oxidative stress and inflammation."
IL-6 is the cytokine related to PMR and at least some GCA. Basically it suggests not to worry about how much milk you drink - but eating/drinking fermented dairy products benefits us in two ways, both improving bone strength and reducing inflammation.
It doesn't have to be yoghurt - Skyr and kefir are also good. So is cheese.