I know the hierarchy of dairy. The question becomes if you have sensitivity to the lower levels of this hierarchy, but not at the higher ones should you still consider avoiding it completely?
For instance I had a fajita omelet today at a Diner that came with sour creme and cheese...not good (skipping the details, but it involved a lot of trips to the mens room lactose intolerance issues). However I eat organic heavy cream, kerrygold butter, grass fed sharp chedder, and goats cheese at home with no noticeable effect.
The question becomes is this in any way like what we see with wheat, sugar, or some other things that have been called agents of disease? Even if you have no immediate effect is it still detrimental in the longer term? Is an acute event related to albeit poorer dairy choices open the possibility that even the better choices could be creating some damage on a lower more chronic scale that would remain undetectable until some autoimmune dysfunction finally manifests?