Journal of Dairy Science · 1987 · 13 citations · 5 references
AgricultureFood ScienceMicrobiologyFood ChemistryFood MicrobiologyFood ProcessingChromatographic Food AnalysisChromatographyLactic Acid BacteriaLiquid ChromatographySugar AnalysisYogurt MicrobiologyChromatographic Separation Of SugarsFood Sugar AnalysisHigh-performance Liquid ChromatographySugar Concentration MeasurementSugar Content MeasurementSugar Profile AnalysisTotal Sugar Quantification
An HPLC procedure was developed to separate and quantitate lactose, glucose, and galactose in low fat plain yogurt and lactose containing microbiological media. During initial heat treatment lactose in yogurt mix decreased from 7.12 to 6.6%; during incubation lactose decreased from 6.6 to 4.84% in 5 h incubation. Galactose was .88% after incubation and pH was 4.55. After 50 d of storage, pH was 4.27, lactose content 3.70, and galactose content 1.04%. Glucose remained at trace levels throughout the study. Autoclaved lactose containing microbiological media were also evaluated using this system. A compound having the same retention time as lactulose was observed in autoclaved media.
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