Determination of Lactose in milk

FoodLab Touch allows to make lactose test in milk at production line, without skilled staff help and in accordance to the reference method (Fehling), a volumetric method that instead requests training, special skills and so much time at disposal. With a simple analytical kit, 10 minutes of time and few steps you can obtain reliable and accurate results.


FoodLab Touch easy, rapid and reliable analysis of milk and dairy productsFoodLab Touch: allows you to easily perform a wide panel of analyses in milk and dairy products.
It is not necessary skilled staff nor a laboratory for the analysis.
Results are correlated with reference method results.
It is free of service and maintenance cost.
You can also perform analysis of egg, tomato, vegetable purees, cheeses and fats.

Calibration curve

The calibration curve was performed with lactose standard solutions.



Test type: End Point
Colour reading at 505 nm
Time of test: 10 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.

Test principle

Lactose is a disaccharide sugar that is found in milk and is formed from galactose and glucose. Lactose makes up around 4.5~5% of milk (by weight). The enzyme lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes lactose intolerance.

Lactose is split in glucose and galactose. Glucose reacts with a phenolic compound through an enzymatic reaction, with peroxidase, and forms a pink coloured complex. The absorbance of the complex is read at 505 nm, and the value is directly proportional to the concentration of lactose in the sample.

Composition of the Kit and Reagents

Reagent test kit *300015 suitable for 100 tests, contains:

  • 1 box includes: 10 x reagent test kit *300010

Reagent test kit *300010, suitable for 10 tests, contains:

  • R1: package with 10 pre-filled cuvettes with bufferr.
  • R1a: bottle with enzymatic solution
  • R2: bottle with starter reagent

Processing – Sample volume – Measuring range

Milk: Dilute 1 part of milk + 10 parts of water. E.g. take 100 uL of milk and add it to 1mL of distilled water
Mozzarella: weight 10 grams of mozzarella and add 100 mL of distilled water. Mix in a Stomacher for about 3 minutes. Take the filtered solution to test

Measuring range
(% lactose)
Sample volumeResolution
(% lactose)
0.1 - 5.5 5 µL diluited 0.01 +/- 5% CV<3%

Click and Discover more about FoodLab Touch:
Tests in few minutes, reference methods compliant.
Easy to use also by unskilled staff


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