When I do give in & shorten a pair, I leave enough fabric to turn under twice. At the seams, I trim out the seam allowance where it will be turned under on the first turn. I treat the cut edge that will be at the top edge of the hem with a good soaking of FrayChek. I use thread for jeans & hem from the outside.
Goat's milk does contain lactose and it has almost as much as cow's milk. Cheeses made from both cow's milk and goat's milk will have a reduction in the amount of lactose due to the fermentation process. For this reason many people who are lactose intolerant are able to eat cheeses.
Raw Milk - all the original proteins and sugars of the milk are intact... but so are any bacteria that were in it. Those bacteria can include salmonella, brucellosis, and tuberculosis, as well as helpful bacteria that process milk sugars and make the cheese taste better. I personally pasteurize all the milk from our goats.