Like wheat, some people have different intolerences to dairy.
Some people are lactose intolerant, while others can't handle the casein protein.
I know dairy products vary in amounts, so I thought I'd see which dairy was high in lactose, and which dairy was high in casein.
I found
this article on lactose that says:
Untreated milk, either plain or flavored, has 11-15 grams of lactose in a one-cup serving. Fermented milk products such as yogurt and kefir have slightly less lactose because the bacteria in those products break down some of the lactose.
Hard cheeses, which have the whey drained off during processing, have just a few grams of lactose per serving, and are allowed in limited quantities on the basic diet. Sour cream and butter have only a trace of lactose.
Lactaid-brand milk and milk products have been pre-treated with the enzyme lactase. The enzyme breaks lactose down to its simple sugars, and the resulting products are 100 percent lactose free. This brand is widely available in grocery stores in the United States and Canada. Other brands of lactose-free milk and milk products may be available in your area, as well.
Then with regards to casein, there is an i
nteresting topic with regards to the breed of cows your milk products come from. There is a Beta-casien A1 and A2. Supposedly, A1 gives humans trouble, while A2 does not. So people really into health are wanting to buy raw A2 milk or cheese. The A2 usually comes from dairy cows in Europe, so Dutch, Swiss, French and Italian cheeses they say are best.
Then here is a good article on Mark's Daily Apple on dairy that is worth reading as well:
http://www.marksdailyapple.com/dairy-intolerance/#axzz2UAzWyUdhAt the end of his article, he says:
Goat dairy is another option, with more fat (that’s never homogenized, even when pasteurized), less casein, less lactose, and fewer digestive issues. Structurally and nutritionally, goat milk is one of the closer corollaries to human breast milk, making it arguably more suitable for human consumption than cow’s milk.
