>At 10:19 AM 12/3/97 -0500, you wrote:
>
>>  And I knew that the concentration of lactose in cheese, milk,
>>or ice cream increases when the fat content is reduced.
>
>
>Can anyone tell me why this is so?  I imagine it's because when dairy
>companies reduce the fat in their items they add extra whey and perhaps
>other lactose derived fillers and emulsifiers.  Am I on the right track?
>

I have often seen labels that say "non-fat milk solids", which is the way
to get the milk flavor and/or the baking properties of milk, while reducing
the fat content. It may be that they can (or have to) have a greater
concentration of these in order to get the same effect as whole milk.