On Fri, 4 Feb 2000, Hans Kylberg wrote:

> >Is yogurt not considered fermented? What about
> >straight "soured" milk, like the Masai are so fond of?
>
> One important difference between cheese (and fermented milk)
> and other milk, is the lactose (milk sugar). I dont know how
> much of that is left in Youghurts and sour milks.

That's a good point.  I don't know about sour milk, but in plain
yogurt the carb content is still comparable to the protein
content, whereas in most cheeses the carb content is zero or very
close to it.

Todd Moody