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.

Percent ionization for a weak acid (ha) is determined by the following formula: percent ionization=[ha] ionized[ha] initial×100%for strong acids, ionization is nearly complete (100%) at most concentrations. however, for weak acids, the percent ionization changes significantly with concentration. the more diluted the acid is, the greater percent ionization.a certain weak acid, ha, has a ka value of 9.4×10? 7.part acalculate the percent ionization of ha in a 0.10 m solution.part bcalculate the percent ionization of ha in a 0.010 m solution