630. The determination of lactose in milk

Abstract

One of the most important stages governing the accuracy of lactose determinations in milk is the preparation of the protein-free serum. Factors influencing the lactose content of the serum are: (1) the complete precipitation of protein, (2) the formation of lactose-protein complexes, and (3) the degree of hydration of the protein coagulum. Experiments are described which show how these factors are influenced by different clearing agents operating at different pH values. On the basis of the results obtained a reagent containing zinc acetate, phosphotungstic acid and acetic acid is suggested; it reduces to a minimum any errors introduced by the above factors.