Analysis of information sources in references of the Wikipedia article "Молочний гриб" in Ukrainian language version.
Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.
{{cite journal}}: Недійсний |displayauthors=6 (довідка)Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.
Lactose was consumed during the 24 h fermentation period, and lactose levels decreased by 20–25% with respect to the initial lactose levels present in the milk. Levels then held practically constant over the storage period. [28 days of storage at 5 ± 1 °C]
The breath hydrogen area under the curve (AUC) for milk (224±39 ppm · h) was significantly greater than for the plain yogurt (76±14 ppm · h, P<.001), the plain kefir (87±37 ppm · h, P<.001), and the flavored yogurt (76±14 ppm · h, P=.005). [...] The yogurts and kefirs all similarly reduced the perceived severity of flatulence by 54% to 71% relative to milk.
{{cite journal}}: Недійсний |displayauthors=6 (довідка)Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.
The breath hydrogen area under the curve (AUC) for milk (224±39 ppm · h) was significantly greater than for the plain yogurt (76±14 ppm · h, P<.001), the plain kefir (87±37 ppm · h, P<.001), and the flavored yogurt (76±14 ppm · h, P=.005). [...] The yogurts and kefirs all similarly reduced the perceived severity of flatulence by 54% to 71% relative to milk.
Lactose was consumed during the 24 h fermentation period, and lactose levels decreased by 20–25% with respect to the initial lactose levels present in the milk. Levels then held practically constant over the storage period. [28 days of storage at 5 ± 1 °C]
The breath hydrogen area under the curve (AUC) for milk (224±39 ppm · h) was significantly greater than for the plain yogurt (76±14 ppm · h, P<.001), the plain kefir (87±37 ppm · h, P<.001), and the flavored yogurt (76±14 ppm · h, P=.005). [...] The yogurts and kefirs all similarly reduced the perceived severity of flatulence by 54% to 71% relative to milk.
Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.
Lactose was consumed during the 24 h fermentation period, and lactose levels decreased by 20–25% with respect to the initial lactose levels present in the milk. Levels then held practically constant over the storage period. [28 days of storage at 5 ± 1 °C]
The breath hydrogen area under the curve (AUC) for milk (224±39 ppm · h) was significantly greater than for the plain yogurt (76±14 ppm · h, P<.001), the plain kefir (87±37 ppm · h, P<.001), and the flavored yogurt (76±14 ppm · h, P=.005). [...] The yogurts and kefirs all similarly reduced the perceived severity of flatulence by 54% to 71% relative to milk.