| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541118 | Food Chemistry | 2012 | 4 Pages |
Abstract
⺠Water content of lactose cannot be determined by usual oven drying at about 102 °C. ⺠The water of crystallisation is only partly detected using this technique. ⺠The total water content of lactose can be analysed by Karl Fischer titration. ⺠A suitable Karl Fischer method was developed and proposed as international standard. ⺠It was accepted by the International Dairy Federation (IDF) and by ISO.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Heinz-Dieter Isengard, Elisabeth Haschka, Georg Merkh,