Abstract
ABSTRACTA high performance liquid chromatographic (HPLC) procedure was compared with an enzymatic method for the measurement of lactose in milk. A new rapid HPLC sample preparation technique was used for precipitating milk proteins with 2‐propanol. Results indicated that lactose detected in milk (expressed as percentage) was consistently lower with the enzymatic method than the HPLC procedure. Mean difference between the two methods was 0.15% with a range of 0.04 to 0.51. Coefficient of variability for the HPLC and enzymatic methods were 1.02 and 2.75, respectively. Recovery of added lactose in milk by HPLC was 100.3% for whole milk, 97.1% for low fat milk, and 99.5% for skim milk.
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