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How does the sugar composition of different milk types affect the rate of…

- - - - lactose rich = slower respiration
        
        lactose free milk = increased respiration
        
        glucose immediately available for glycolysis
        
        lactose already broken into simple sugars
      - simple sugars enter glycolysis faster
- - - - no oxygen = yeast cannot metabolise fats for energy
      - yeast cannot produce unsaturated fatty acids for survival
- - - - too acidic or alkaline
        
        enzyme active sites may change shape due to non-compeditive inhibitors
        
        substrate binding decreases
        
        respiration slows
      - different milks have different pH levels
        
        dairy is generally more acidic
        
        plans generally neutral
        
        flavoured milk may contain acidic additives
- - - - denature enzymes
      - destroy active sites
      - reduce respiration
- - - - more ATP produces
      - C6H12O6+6O2→6CO2+6H2O+energy
    - - C6H12O6→2C2H5OH+2CO2+energy