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
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