How can I be sensitive to Cow's Milk but not Cow Yogurt or cow cheeses?

It's a very valid question. Cow's milk contains a different composition of beta-lactoglobulin, a-lactalbumin, lactose, nitrogen, lipids, whey proteins, and water. Cow's yogurt contains different percentages of the constitutions, and the same goes for cheeses. For example, cheese contains between 2% - and 3% lactose, whereas cow's milk can contain as much as 20%.