Sauerkraut, Veggies, Cheese, Kimchi, etc.
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Postby asdffdsa1122 » Sun Aug 30, 2020 5:56 pm
hello and thanks,
1. for a ferment based on milk, how much lactose gets consumed by the fermentation process?
2. is there a way to measure the amount of lactose in milk and yogurt?
thanks much,
david
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