ShareAN ENZYMIC, CRYOSCOPIC METHOD FOR THE ESTIMATION OF LACTOSE IN MILK PRODUCTS.
Author(s) : ZARB J., HOURIGAN J.
Type of article: Article
Summary
THE NEW METHOD FOR TITRATING LACTOSE CONSISTS IN MEASURING, BY CRYOSCOPY, THE FREEZING POINT OF MILK, PRIOR TO AND AFTER LACTOSE HYDROLYSIS, BY BETA-GLUCOSIDASE. THE DIFFERENCE OF FREEZING POINTS IS PROPORTIONAL TO ITS LACTOSE CONTENT FOR CONCENTRATIONS OF 0 AND 5% V/V. THE OTHER REDUCING SUGARS DO NOT INTERFERE IN THE MEASUREMENT. (Bull. bibliogr. CDIUPA, FR., 14, N.3, MARCH 1980, 10, 140535.
Details
- Original title: AN ENZYMIC, CRYOSCOPIC METHOD FOR THE ESTIMATION OF LACTOSE IN MILK PRODUCTS.
- Record ID : 1981-0182
- Languages: English
- Source: Aust. J. Dairy Technol. - vol. 34 - n. 4
- Publication date: 1979
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Cryoscopy; Milk; Measurement; Lactose
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- Date : 1981
- Languages : Italian
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- Date : 1983/09
- Languages : English
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- Date : 1984/07
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- Source: Alimenta - vol. 23 - n. 4
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STUDY OF THE FREEZING POINT OF COW'S MILK FREE ...
- Author(s) : VELDEN H. van der
- Date : 1984
- Languages : English
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SIGNIFICANCE OF FREEZING POINT DEPRESSION MEASU...
- Author(s) : ZEDER F.
- Date : 1984/07
- Languages : German
- Source: Alimenta - vol. 23 - n. 4
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