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128. The Determination of Lactose and Glucose in Milk

Published online by Cambridge University Press:  01 June 2009

Tudor Stanley George Jones
Tudor Stanley George Jones
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. The application of the method of Somogyi to the determination of the reducing sugar in milk, with a precision of ± 0·36 per cent., is described.

2. Washed yeast does not ferment lactose and does not add reducing material to tungstic acid nitrates.

3. The reducing substance in milk removable by yeast can be determined with an accuracy of ± 3 per cent.

Type
Original Articles
Information
Journal of Dairy Research , Volume 7 , Issue 1 , January 1936 , pp. 41 - 46
Copyright
Copyright © Proprietors of Journal of Dairy Research 1936

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References

REFERENCES

(1) Whitnah, (1931). J. Amer. chem. Soc. 53, 300.CrossRefGoogle Scholar
(2) Whttnah, Riddbll and Hodgson, (1933). J. Dairy Sci. 16, 347.CrossRefGoogle Scholar
(3) Somogyi, (1932). Peters and van Slyke, Quantitative Clinical Chemistry, vol. II, p. 466. London: Baillière, Tindall and Cox.Google Scholar
(4) van Slyke, and Hawkins, (1928). J. biol. Chem. 79, 739.CrossRefGoogle Scholar