I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finicky about calories. I have found that the low sugar content of yogurt vs. milk, and it's rather more savoury nature, mean I enjoy cooking and working with it much more. Is there any nutritional reason I can't just drop all milk consumption for yogurt? Do I lose anything other than the sugar (assuming equal calories consumed)?
EDIT: So to clarify what my question is:
What nutrients/chemicals are lost/changed in the process of converting milk to yogurt? As far as I can tell the most major one is the reduction in sugar per calorie which to me is a big bonus.