Sensitive Enzymatic Method for Determination of Glucose, Galactose, and Lactose in Cheddar Cheese

Abstract

A sensitive enzymatic method for determination of glucose, galactose, and lactose in cheese revealed that these sugars frequently persist in Cheddar cheese for two years. The procedure involves the colorimetric determination of hydrogen peroxide formed by the oxidation of glucose and galactose with their respective oxidases, Lactose was hydrolyzed with hydrochloric acid and determined as glucose or galactose. As little as 0.002% glucose, 0.00:[% galactose, and 0.004% lactose could be determined in cheese. These sugars in aged cheese were confirmed by thin-layer chromatography.