Gritchen, I won't pretend to understand all the science behind this, but the Danon site you refer to states this;

"During milk fermentation, about 20-30% of the lactose in milk is
fermented by lactic acid bacteria through different pathways (
Figure 1). Yogurt bacteria are homofermentative, producing one
major end product, in this case lactic acid, which accounts for
greater than 95% of the fermentation products."

Is this any different from the results reported by Doreen in the discussion thread on the so called yoghurt exception?

Cheers,

Malcolm