Determination of mono- and disaccharides in milk and milk products by high-performance anion-exchange chromatography with pulsed amperometric detection

Milk and Its Sugar-Lactose: A Picture of Evaluation Methodologies

Lactose is the major disaccharide found in milk, and is catabolized into glucose and galactose by the enzyme lactase. Lactose is an important energy source and ssometimes it is referred to simply as milk sugar, as it is present in high percentages in dairy products. Lactose is the primary source of carbohydrates during mammal development, and represents 40% of the energy consumed during the nur...

Rapid Determination of Lactose and Lactulose in Dairy Products Using High Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection

Use of Temperature-controlled Ionic Liquid-assisted Dispersive Liquid-Liquid Microextraction Method for the Detection of Amoxicillin, Cloxacillin and Erythromycin Residues in Cow Milk using High Performance Liquid Chromatography

Background and Objectives: Different types of antibiotics are used indiscriminately in animal husbandry for the growth and treatment of livestock, which cause accumulation of antibiotic residues in livestock products such as milk. Long-term consumption of milk contaminated with antibiotic residues above the permissible limits is harmful to human health, causing antibiotic resistance problems. T...

Determination of maltitol, isomaltitol, and lactitol by high-pH anion-exchange chromatography with pulsed amperometric detection.

Disaccharide alditols (DAs) such as maltitol, isomaltitol, and lactitol are increasingly being employed in food industry by virtue of their low hydroscopicity, high stability, and good bulking properties. Still, these compounds are reduced-calorie sweeteners, so they are successfully employed in many dietetic foods, like candies, chocolates, baked products, ice creams, and beverages. Here we de...

The lactose and galactose content of milk fats and suitability for galactosaemia

INTRODUCTION Butter oil, ghee and butter are theoretically low in lactose. All three products are high in milk fat; butter oil and ghee contain approximately 99.3% fat and butter around 80% fat. We report the lactose and galactose content of butter, ghee, and butter oil and assess their suitability in a low galactose diet. METHODS A total of 12 samples (butter oil n = 5, ghee n = 5, butter n ...