A Colorimetric Method for the Quantitative Determination of the Degree of Lactose Hydrolysis

Abstract

For the quantitative determination of a single sugar, numerous methods are available. However, most of these methods are not satisfactory when applied to a solution containing two or more sugars. In the hydrolysis of lactose three sugars, lactose, glucose and galactose, are involved. In certain methods of analysis, bacterial ferments or yeast enzymes are used to destroy one or more of the sugars in a mixture, but this is often time consuming.