Determination of Lactose in Kefir
During the fermentation process, the microorganisms present in kefir consume lactose and transform it into lactic acid, thus reducing the amount of residual sugar. Measuring the residual lactose in kefir is important to assess whether it can be consumed safely by people who are lactose intolerant. Generally, only when the content drops below 0.1 g/100 g can the product be considered "lactose-free". From a production point of view, lactose also acts as an indicator of the degree of fermentation: the more it is consumed, the more advanced the process is, with visible effects on the acidity, flavor and consistency of the product. This type of control is essential to ensure uniformity and constant quality, especially in artisanal production, where variations between one batch and another can be more marked.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis. Make a 1+10 dilution of the kefir to be analyzed. E.g. take 100 µL of centrifuged sample and dilute it in 1 mL of distilled water. You can use the appropriate dilution kit.
Principle of the test
Lactose is split into glucose and galactose.
Glucose reacts with a phenolic derivative enzymatically, in the presence of peroxidase, and forms a pink colored complex, whose intensity, measured at 505 nm, is directly proportional to the concentration of lactose in the sample.
Calibration curve
The ACTALIA reference laboratory in Poligny (France), specialized in food analysis, performed comparison analyses between CDR DrinkLab and the HPLC method (ISO 22662). The methods were found to be perfectly correlated.
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Reagent test Kits
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CDR DrinkLab
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
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