I have never noticed dairy foods as causing reactions related to "sulfur". I've not yet had a mobilising reaction from consuming them. The only ones I used to get reactions too when I had more "bodily mercury" , is onions, eggs, cabbage, garlic etc. But never dairy foods. If they are high in sulfur, how is it, I never had sulfur type reactions to them, even when I was had very strong reactions to any other sulfur containing foods?

The only issue with dairy products for me these days is candida. I am unable to consume milk/cream etc because they feed the candida quite well. I seem "ok" on acidophilus plain sugar free yoghurt and butter. The lactose content in butter is much lower and in the case of yoghurt, I gather it's in another form (galactose) and is easier I gather to digest. Butter is safer in cases of candida apparently because the content of lactose is much lower. Whereas with yoghurt its simply changed into another form and may still have potential to cause a few problems, though much less than milk/cream in my experience.