The demand for low lactose dairy products is increasing and more different lactose free food is commercially available. The level of lactose in these products decreased during the last years and nowadays a concentration of < 0.01% is generally accepted as “lactose free”. DSM has a portfolio of lactase to produce lactose-free dairy products. Measurement of lactose enzymatic conversion into the diverse products in real application and in time resolved time is key for the development and optimization of lactases.
In this presentation, we will show the application and performance evaluation of diverse lactose measurements techniques in real dairy products. We applied from Chromatographic methods (including ISO methods) to NMR and enzymatic-assays based determination. In this study we conclude that depending on the application and the information needed different techniques should be applied. Finally, to be able to study in detail lactase activity in real application a diverse analytical toolbox and strategy is needed.
- J. Chromatogr. B, 1060 (2017) 395-399