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Ion chromatographic determination of lactose, galactose, and dextrose in grated cheese using pulsed amperometric
1Department of Agriculture and Markets, New York State Food Laboratory, Albany 12235.
Journal - Association of Official Analytical Chemists
|May 1, 1989
Abstract:
A method is presented to determine lactose, galactose, and dextrose in grated cheese using ion chromatography with pulsed amperometric detection (IC/PAD). The method is specific, sensitive, rapid, and precise. Sugar levels as low as 0.01% are detectable, and recoveries ranged from 114% at the 0.1% level to 93.3% at the 2.0% level. The precision expressed as coefficient of variation (CV) was 2.3% for lactose, 2.1% for galactose, and 3.1% for dextrose. Lactose, galactose, and dextrose levels are given for 45 authentic hard cheeses and 26 authentic soft cheeses.