Milk lactose and lactulose determination 
by the differential pH technique

Luzzana, M.; Agnellini, Dario; Cremonesi, Paola; Caramenti, G.; Vita, Silvia De

doi:10.1051/lait:2003022

Cited by 14 publications

(6 citation statements)

References 4 publications

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“…Several studies have been conducted to develop such analytical techniques. [58,59] However, proposed techniques still involve some premeasurement sample treatment manipulations and chemicals, which make the cost of the measurement per sample still relatively high. A front-face fluorescence spectroscopy based technique, which involves neither sample treatment nor other chemicals, has been developed to measure lactulose in milk formed during heat treatment (Fig.…”

Section: Dairy Productsmentioning

confidence: 99%

Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods

Kulmyrzaev¹,

Karoui

Baerdemaeker

et al. 2007

International Journal of Food Properties

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Accurate food and nutrient information is important on several levels, from improving individual health to enabling manufacturers to comply with regulations governing food production and retailing. This information is obtained by means of many analytical methodologies, which have been developed to measure most of important food nutrients. The overwhelming majority of the analytical techniques currently utilized in food nutrient study are time-consuming, labor-intensive, and relatively expensive. They usually require multistep sample treatment procedures, produce waste, and often some valuable information is lost. Therefore, there is a pressing need for robust, rapid, and nondestructive analytical techniques for analysis of nutrients in foods. The recent explosion in new infrared and fluorescent applications has accelerated the pace of research in food science and technology. An increasing interest in these analytical techniques, coupled with chemometric tools, is attributed to their characteristics as rapid, nondestructive, and precise methods. In this article, we demonstrate the potential of the infrared and fluorescence spectroscopies, along with chemometric tools, to measure and characterize nutritional components of foods such as dairy products, muscle tissue, and cereals.

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Section: Dairy Productsmentioning

confidence: 99%

Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods

Kulmyrzaev¹,

Karoui

Baerdemaeker

et al. 2007

International Journal of Food Properties

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show abstract

“…with appreciable amounts of monosaccharides [18]. More recently, infrared spectroscopic [19], chromatography [20,21], enzymatic colorimetric [22][23][24], and capillary electrophoresis [25] have been used for the detection and quantification of lactose and lactulose. From these, high performance liquid chromatography (HPLC) is a very promising technique and considerable research was carried out on the quantitative determination of lactulose [26].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID

Silveira

Masson

Martins

et al. 2015

Journal of Chemistry

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Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC) method for determination of lactulose and lactose content in commercial samples of UHT and sweetened condensed milk. The HPLC method used showed a good resolution of the analytes evaluated. The analyzed UHT milk samples presented levels for lactulose in accordance with the limit recommended by the International Dairy Federation. There was no significant variation in lactulose concentration for sweetened condensed milk samples. However, one sweetened condensed milk sample showed lactose level lower than the established values (10–12%).

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“…Therefore, with the change in pH, the concentration of H + produced can be determined, with which the concentration of d-glucose that was formed can be calculated and is stoichiometric to the amount Portnoy and Barbano: DAIRY INDUSTRY TODAY of lactose that was present in the sample. The change in milli-pH is directly related to the concentration of lactose using a pure lactose standard (Luzzana et al, 2001(Luzzana et al, , 2003, as described in IDF standard number 214 (IDF, 2010).…”

Section: Enzymatic Methodsmentioning

confidence: 99%

Lactose: Use, measurement, and expression of results

Portnoy

Barbano

2021

Journal of Dairy Science

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Lactose has different uses in the dairy, food, and pharmaceutical industries. Being aware of the different forms of lactose and their concentrations can be very helpful in managing dairy product quality, properties, and manufacturing efficiency. Correct measurement and reporting of lactose concentration in milk and other dairy products will be of increased importance in the future as more value-added uses of lactose are developed and as milk lactose data are used in farm management decision making. Lactose should be reported as anhydrous lactose because lactose data will be used to make increasingly important decisions in dairy processing, dairy product labeling, and milk production in the future. Lactose also plays an important role in milk synthesis within a cow. Milk production factors and dairy cattle breed selection influence the amount of high value fat and protein produced per unit of lactose. If the off-farm value of lactose remains low, more attention may be focused on using ultrafiltration to process milk and leave 50 to 60% of the lactose and water from milk at the farm to recover the energy value of the lactose as feed and reduce the hauling cost of the high value components of milk to a dairy product manufacturing factory. Many methods exist to determine lactose concentration, but the most important methods are enzymatic assays, HPLC, and mid-infrared analysis. New, value-added uses for lactose need to be developed. Consistent and accurate methods of lactose measurement and consistent expression of lactose results will support this development process. Starting in January 2017, the USDA Federal Milk Market Laboratories began reporting lactose content of milk as anhydrous lactose and discontinued the reporting of lactose by difference.

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Milk lactose and lactulose determination by the differential pH technique

Cited by 14 publications

References 4 publications

Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods

Infrared and Fluorescence Spectroscopic Techniques for the Determination of Nutritional Constituents in Foods

Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID

Lactose: Use, measurement, and expression of results

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