To a question of solubility of lactose in multycomponents system

In the article the joint influence of sucrose and glucose on lactose solubility is investigated. Analyses have been carried out at 20° and 35° C, corresponding to temperatures of the industrial lactose crystallization. As it has been established, the lactose solubility increases in temperature increase and decrease in the sucrose and glucose content in solution, and submits to the rectilinear dependence in the studied range of their concentration.