RT info:eu-repo/semantics/article
T1 A novel correlation for rapid lactose determination in milk by a cryoscopic technique
A1 Colinas González, María del Carmen
A1 Barrera, Ignacio
A1 Blanco Fuentes, Carlos Antonio
K1 Leche - Análisis
K1 Alimentos - Composición
K1 Alimentos - Calidad - Control
K1 3309 Tecnología de Los Alimentos
AB 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.
PB Oxford University Press
SN 1060-3271
YR 2006
FD 2006
LK https://uvadoc.uva.es/handle/10324/55572
UL https://uvadoc.uva.es/handle/10324/55572
LA eng
NO Journal of AOAC International, Vol. 89, Nº 6, 2006, págs. 1581-1584
NO Producción Científica
DS UVaDOC
RD 24-nov-2024