Why the brix of milk decreased when temp decrease? I wanna make a milk lactose free but when I decreased temp from 70 C to 12 C, the brix of milk will decrease. Moreover, after fermentation the milk with enzyme lactase, the brix of this milk is very decrease (decrease around 5 brix).
So, please help me why the brix be like that?? Thank you.

the correct name for the n3 ion is azide. azide is a polyatomic anion with a -1 charge and is written as n3 -1. it consists of three nitrogen atoms bonded together. hope i . let me know if you need anything else.

a pan containing water is placed in a positio n where it is exposed to a 10 mile per hour wind. the pan contains a uniform depth of 1.27 cm of water, is quite wide, and has a length of 2.44 m in the wind direction. the water in the pan is at a constant temperature of 15.5 °c.

gas

explanation:

smoke is the matter of a gas