I am supposed to follow a strict gluten free, dairy free diet. I can live without the gluten in my life, but try cheating when it comes to dairy (and always live to regret it ). I can't get used to the taste and/or consistency of rice, almond or soy milk, so I tried cheating with lactose free milk. Doesn't work, it's not the lactose that's the problem, but anyhow... I noticed on the cartons of lactaid milk that they have a very distant expiration date, like two months. The carton I have in the fridge right now I bought two weeks ago and it's good until sometime in December. Regular cows milk has a short expiration date, compared to many other foods. What is it about the lactose free milk that makes it last so long? Is it the removal of the lactose or something else, perhaps the way it's processed?