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A rapid method for the determination of lactose in milk and cheese
Author(s) -
Barnett A. John G.,
Tawab G. Abdel
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080712
Subject(s) - lactose , food science , chemistry , mathematics
A colorimetric method is described for the determination of lactose in milk and cheese. It appears to be both speedy and accurate, as is evidenced by the facts that a lactose determination in milk takes about 15 min. to complete, while suitably designed experiments indicate a satisfactory degree of recovery of lactose. As illustrations of the potential uses of the method, figures are given for the lactose content of different types of cheese at different stages of maturity and for milk undergoing the process of souring.