William Schnell said, in reference to the Science journal article (you don't
have to repeat the entire previous message when responding!):

I bet the milk was pasteurised. Also if most of it was not fermented, there
is a bunch of carbohydrates in the form of milk sugars.

My reply:
Fermentation does not reduce the carbohydrates; yogurt contains the same
amount of carbs as milk, it just predigests them.  It is only when a portion
of the milk is drained away, as in the making of cheese, that you reduce the
carbs.

Rachel