Sugar Components (Lactose) Analysis

Lactose is the natural sugar in milk and dairy products that is formed by the combination of two other sugars, glucose and galactose. The body uses a natural enzyme called lactase to digest lactose. The ratio of lactose, also called milk sugar, in milk can vary depending on many factors. It may cause discomfort in the animal.

Within the scope of the Turkish Food Codex Communiqué on Raw Milk and Heat Treated Drinking Milk, the necessary limit values for milk are specified. The most important reasons for analyzing lactose in milk and dairy products are; firstly, to determine the quality of milk and to have information about milk, and secondly, to plan the production process if special production is to be made for people suffering from lactose intolerance.

Lactose intolerance is a health problem experienced by many people today. There are now many manufacturers producing lactose-free milk and milk.

For these reasons, "Lactose Analysis" is an important test parameter in milk and dairy products.

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