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