I've just stumbled into the same article on PubMed and was headed to this board to post on the low lactose levels and see if anyone could get the full text.

No info on chain length of fatty acids found in cheese yet.

Today I got some no-salt cheddar (snapped off my tuna-and-mayonnaise streak for a day), which is loaded with potassium instead. Tastes.... different! Goes down with Sauvignon Blanc aiight!