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Summary - The reddish-brown colour produced on heating protein-free filtrate of heated milks containing less than 1.0% lactose and free of ions in 6.4 N sulphuric acid was used for quantitative determination of lactulose. The absorptivity of the coloured solution of lactulose at 330 nm was 14fold more than that obtained from 62.S-fold more concentration of lactose and other aldoses. By following the optimum conditions established in this method, a minimum of 10 mg/100 ml concentration of laetulose can be determined in high heated unsweetened milk and milk products. The method was found to be very useful and sufficiently sensitive under dairy industry conditions where the ion removed step can be omitted if raw milk filtrate is taken for blank preparation.

A rapid spectrophotometric method for quantitative determination of lactulose in heated milk and milk products