Hidrolysis duration, hours | Hydrolysis, % | Content, % | Sensory characteristics | |
D-glucose | Lactose | The taste | ||
- | - | - | 4.75 ± 0.08 | Slightly sweet characteristic of milk, without foreign nuances |
1 | 21.3 ± 0.02 | 0.53 ± 0.04 | 3.71 ± 0.02 | Slightly sweet characteristic of milk, without foreign nuances |
2 | 32.5 ± 0.03 | 0.81 ± 0.02 | 3.17 ± 0.07 | Sweetish, easy to boil, without foreign nuances |
3 | 73.2 ± 0.04 | 1.83 ± 0.05 | 1.18 ± 0.03 | Sweetish, easy to boil, without foreign nuances |
4 | 87.6 ± 0.05 | 2.19 ± 0.07 | 0.47 ± 0.03 | Sweet, boiled, light caramel, without foreign nuances |
5 | 93.8 ± 0.04 | 2.35 ± 0.03 | 0.16 ± 0.05 | Sweet, boiled, light caramel, without foreign nuances |
12 | 97.06 ± 0.04 | 2.43 ± 0.04 | 0.01 ± 0.02 | Sweet, boiled, light caramel, without foreign nuances |