Lactose analysis in milk – quantification and reaction monitoring via sound velocity and density measurements
Lactose hydrolysis in milk was enzymatically induced and monitored via sound velocity and density to quantify lactose and track the reaction progression. While demonstrated with lactose hydrolysis in dairy products, this approach is broadly applicable to other samples and reaction systems.
To determine and control the amount of lactose in milk, different analytical methods have been developed. The most common techniques are based on chromatographic methods or spectrophotometric assays. However, due to the complexity of milk as a sample matrix, most methods face general limitations such as lengthy sample preparation, high costs, or the need for complex calibration procedures.
Measuring the sound velocity and density of the enzymatically induced hydrolysis of lactose in milk to galactose and glucose offers an alternative approach that enables not only the quantification of lactose but also the monitoring of the hydrolysis process.
Moreover, the described method is not limited to determining lactose content or monitoring its hydrolysis in milk. It can be applied to other reactions involving intermolecular arrangements or changes in molecular packing that affect density and sound velocity.
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