Description
This is an enzymatic method for the determination of lactose and galactose in foods. The method is applicable to various types of foods, such as liquid and solid dairy products, meat products, bakery products, cakes and pastries, baby foods and chocolate. The method is also applicable to lactose-free foods, but not to products in which the lactose has been hydrolysed (so called HYLA products). Under optimal conditions it is possible to determine concentrations down to lower than 100 mg/kg. This method is not applicable to foods containing lactose which has been hydrolyzed to glucose and galactose using enzymes. In general, difficulties may be expected in the case of samples containing more than five times more galactose than lactose.