This application note demonstrates a method for the routine sample preparation and quantitative determination of lactose in mozzarella and ricotta cheeses and milk. As the monosaccharaides glucose and galactose can be hydrolytically or enzymatically produced from lactose, these two sugars were also chromatographically separated, though not quantitated.
Read our application note detailing the method using a PerkinElmer HPLC system with refractive index (RI) detector, which is especially effective for analyzing analytes with little or no UV absorption, such as many dietary sugars.