[Jaffe color test-based microtechnique for determination of milk lactose]

Area of Science:

• Biochemistry
• Analytical Chemistry
• Food Science

Context:

• The Jaffe reaction, commonly used for creatinine determination in clinical settings, is explored for its applicability to milk analysis.
• Accurate quantification of lactose is crucial for the dairy industry and nutritional assessment.

Purpose:

• To evaluate the suitability of the picric acid reaction (Jaffe test) for quantifying lactose in milk.
• To optimize reaction conditions and assess the specificity of the Jaffe test for lactose assay in milk.

Summary:

• The study adapted the Jaffe test, typically used for creatinine, to measure lactose in milk samples.
• Reaction parameters were optimized, and the test's specificity was investigated, revealing cross-reactivity with other reducing sugars and glycerol.
• Lactose levels in tested milk samples ranged from 0.120 to 0.148 mmol/l.

Impact:

• This research presents a potential alternative method for lactose determination in milk using a widely available clinical assay.
• Findings contribute to the development of accessible analytical techniques for dairy product quality control and research.