Abstract
Abstract A method based on the specificity of the enzyme galactose oxidase for galactose is proposed for the determination of nonfat dry milk in meat products. This enzyme, coupled with peroxidase and a chromogen, o-tolidine, measures the amount of galactose liberated from the nonfat dry milk in the product by HC1 hydrolysis. A standard composed of nonfat dry milk is tested concurrently, thus providing a direct assay for this material. The proposed method is not influenced by carbohydrate-containing materials, other than nonfat dry milk, which may be present in the sample. Data are presented to show the validity of the method
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
