2026-04-27T19:56:47Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/555722022-09-22T19:00:26Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Colinas González, María del Carmen
Barrera, Ignacio
Blanco Fuentes, Carlos Antonio
2022-09-22T11:20:19Z
2022-09-22T11:20:19Z
2006
Journal of AOAC International, Vol. 89, Nº 6, 2006, págs. 1581-1584
1060-3271
https://uvadoc.uva.es/handle/10324/55572
10.1093/jaoac/89.6.1581
1581
6
1584
Journal of AOAC International
89
1944-7922
Producción Científica
Residual lactose in special milk was systematically determined for people with lactose intolerance by means of a rapid on-line measurement of the cryoscopic point. A proposed cryoscopic procedure was compared to 2 conventional yet highly laborious methods: the enzymatic procedure with spectrophotometric control and the polarimetric method. Several experiments with different mixtures of both semi-skimmed and low-lactose milk were performed. A lineal relationship was found between lactose concentration and freezing point, the analytical equation for which shows a close relationship regarding the 3 methods used. The advantages of the cryoscopic procedure include speed in obtaining results and operational simplicity at a low cost, better monitoring of enzymatic hydrolysis kinetics, and greater control over the production process for delactosed milk. The equation obtained also enables prediction of the lactose percentage in commercial milk by a simple measurement of freezing point.
application/pdf
eng
Oxford University Press
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
© Oxford University Press
© AOAC International
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Leche - Análisis
Alimentos - Composición
Alimentos - Calidad - Control
3309 Tecnología de Los Alimentos
A novel correlation for rapid lactose determination in milk by a cryoscopic technique
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
https://academic.oup.com/jaoac/article/89/6/1581/5657760
SI