Freezing Point Measurement of Lactose Hydrolysis in Acid Whey and Lactose Solutions
- 30 April 1980
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 63 (3) , 587-590
- https://doi.org/10.1093/jaoac/63.3.587
Abstract
A method for determining lactose hydrolysis by freezing point determinations is described. There is a direct relationship between freezing point and lactose hydrolysis in neutralized acid whey (r = 0.985) and lactose solutions (r = 0.998). In both the acid whey and the lactose solutions that contained 4.6 to 5.0% lactose, the freezing point was depressed approximately 0.050°H for each 1% lactose hydrolyzedThis publication has 1 reference indexed in Scilit:
- The Freezing Point of Milk. A ReviewJournal of Dairy Science, 1959