Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8499808 | International Dairy Journal | 2018 | 14 Pages |
Abstract
Quantification of lactose in lactose-free products requires a sensitive method and is often hindered by high levels of glucose and galactose that are present after lactase treatment. The enzymatic method presented here includes an enzymatic glucose depletion step and enables sensitive analysis of low levels of lactose at a detection limit of 25 mg kgâ1, with repeatability of 57 mg kgâ1 and a recovery rate of 94%. This method was used to measure lactose levels in different cheese types and residual levels of lactose in lactose-free products. Lactose concentrations were below the detection limit in all ripened cheeses, below 0.1% in lactose-free products, and highly variable in fresh cheeses and other products.
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Authors
Doreen Gille, Barbara Walther, René Badertscher, Andreas Bosshart, Cédric Brügger, Maria Brühlhart, Roland Gauch, Priska Noth, Guy Vergères, Lotti Egger,