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BTW, there's another couple of Finnish studies that demonstrate that for the Sami (Lapplanders) if the milk is not fermented, the kids will suffer intense abdominal pain.

I'd like to note for the record that raindeer milk is about 23% butterfat. You probably wouldn't want to drink that right off hand, but it's certainly "whole"!

They make a cheese out of it that needs quite a bit of aging to get rid of the lactose. They also ferment it. I don't recall the name at the moment, but the Mongols, Koreans, Hungarians and Estonians all use the same word for this "milk" (with no lactose).

Many "white" Americans have trouble with "whole milk", "skim milk", unaged cheese, cottage cheese, cheesecake, etc. and don't realize the source. American Indians, descendants of central Africans, and almost all East Asian people have this problem.