Well, it's certainly true that you won't get much of that lactic flavor in the white dog.

Where the lactic acid comes in, or any organic acid for that matter, is during maturation. There's a pretty simply chemical reaction that takes place. Alcohol+organic acids+oxygen+time= esterification.

With my whiskies, you'll get a nice mild raspberry and strawberry aromas after about 6 months in the barrel. Using the same yeast and same grist, I never got these flavors without some lactic formation in the mash (making very clean 3 day sweet mash). Not exactly an experiment for publication in the MBAA Quarterly, but I'm fairly convinced of the difference.

And, of course, using the sour mash method, the same lactic acid is reintroduced to the mash for a second time, boosting the total amount.