SCD Yoghurt, fermentation only removes 50% of the lactose?
I have read that in the fermentation of yoghurt process, the bacteria can only break down lactose to some extent, this is due to the production of acid. Due to so much as let the yogurt ferment it will never be without lactose.
In fact, the fermentation can only break of 10% to 30% of lactose.
Then the scd yogurt has only 30% reduction of lactose?
I have read that in the fermentation of yoghurt process, the bacteria can only break down lactose to some extent, this is due to the production of acid. Due to so much as let the yogurt ferment it will never be without lactose.
In fact, the fermentation can only break of 10% to 30% of lactose.
Then the scd yogurt has only 30% reduction of lactose?
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