What other method would you deem appropriate for removing lactose from milk? A targeted enzyme that removes it seems pretty wise to me.
Since they're not gonna use tweezers, :) are you suggesting instead engineer or breed a special set of cows that don't produce lactase in their milk?
A2 milk not only exists but is very popular in Asia actually. https://en.wikipedia.org/wiki/The_a2_Milk_Company
A better description would be "lactase treated" milk. In any case, I found consuming it regularly for breakfast still lead me to feel unwell over time.
However I can periodically consume dairy when I take a strong dose of lactase supplements.
From some literature it does appear that manufacturers can use "lactose free" even for non-zero amounts of lactose (10mg per 100g).
This is actually higher lactose density than many cheese varieties, especially considering I would be consuming say 150-200g of yogurt, whereas if I am eating cheese its in small careful quantity.