Abstract
Two conventional methods for the determination of lactulose in milk were compared, namely the colorimetric-enzymatic method and the gas chromatographic method. Increasing lactulose concentrations were added to raw milk samples. For concentrations of lactulose higher than 50 mg L −1 both methods had a similar accuracy and precision. However, the enzymatic method was more sensitive and had a detection limit of about 10 mg L −1 . The detection limit for the gas chromatographic method was between 50 and 100 mg L −1 . In contrast to the gas chromatographic method, the enzymatic method can be used to discriminate between UHT-milk and high-pasteurized milk.
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