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 27-dic-2024