Determination of Lactose in milk and dairy products

CDR FoodLab^® allows to perform lactose determination in milk in accordance to the reference method (HPLC), that requests training, special skills and so much time at disposal.

Instead with CDR FoodLab^®you can estimate the lactose in milk and dairy products with a simple analysis method, in 10 minutes. In few steps you can obtain reliable and accurate results.

The CDR FoodLab^® method can work easily on liquid or solid samples. For the latter it is required a very quick sample pretreatment in order to extract the solution for the analysis.

The test is suitable for use on lactose free products, where a part or all the lactose has been broken down to glucose and galactose by the lactase enzyme, it is also suitable for products where lactose is normally present.

Analyzers for determining Lactose in milk and dairy products

	CDR FOODLAB^®	CDR FOODLAB^® JUNIOR
Analyses	Lactose ε-Fructosyl Lisine L-Lactic Acid Ammonia Chloride Alkaline phosphatase (ALP) Peroxidase Hydrogen peroxide Milk Urea Nitrogen (MUN) Peroxide value (PV) Free Fatty Acids (FFA)	Configuration with tailored panel of analyses
Simultaneous Sample Analyses	16	3
Multiple Analyses on a Sample		–

Determination of Lactose content in lactose-free dairy products with CDR FoodLab^® in-depth

In this work the new method for lactose determination, that is in CDR FoodLab^®, is assessed in terms of reproducibility, accuracy and recovery.

New method and traditional enzymatic method are also taken into comparisonon adding determined aliquotes of lactose in reallactose-free matrices.

The new method, that is in CDR FoodLab^®, appears to be much quicker and with a friendly use for everyone if it is compared to the tradional enzymatic kit. Read More

Calibration curve

The calibration curve was performed with lactose standard solutions.

Methods

Test type: End Point
Time of test: 10 minutes
It is possible to carry out several test sessions with a maximum of 16 samples.

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.

Reagent test Kits

The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.

This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.

There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.

Reagent test kit *300015 suitable for 100 tests

Reagent test kit *300010, suitable for 10 test

The reagents have a shelf-life of 12 months.

Sample Preparation

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

Cheese, yogurt, cream: weight 10 gr of sample and add 100 mL of distilled water. Mix in a Stomacher for about 3 minutes. Take the filtered solution to test.