Sorry to sound sceptical in public but I am confused. How can Lactose, a sugar, be more digestible in goats milk than in cow's milk? As I understand it the structure of lactose is always the same. I can understand that the proteins and other components are different but not the lactose itself. Please explain what I have misunderstood. Sarah Friend Barnett, LLLL, IBCLC Bronx (New York City), New York [log in to unmask]