An YSI Biochemistry Analyser has been used to determine lactose, sucrose and dextrose in dairy products.
Sucrose and Dextrose are typically measured in condensed milk, which is used worldwide in the making of desserts and confectionery. In condensed milk, 60% of the water is removed and 40% - 45% sugar added to preserve the product.
The sample can be prepared for analysis by mixing the warmed condensed milk with buffer, and leaving it to equilibrate for 20 minutes before simultaneous analysis of dextrose and sucrose on the YSI Analyser, which has been calibrated with the two standard solutions.
Other dairy products such as cheese and milk powder may be tested for lactate or lactose content, using the YSI Analyser.
Different types of cheese have differing lactose levels, typically the harder the cheese the lower the lactose level, as during the souring or acidification process, the lactose is converted into lactic acid.
YSI Application Note number 320 gives full details about sample preparation and lactose measurement in cheese using the YSI Analyser.
The latest 2900 Series from YSI has a modular design which allows it to be configured with up to 3 sensors modules and is capable of measuring up to 6 chemistries.
The system features an integrated auto sampler, anti-clogging mechanism, flexible sampling (including 96 well-plate) and connectivity.
Please visit www.ysilifesciences.com for more product information and application notes, or contact uksales@ysi.com. Alternatively, please call: +44 (0)1252 819844
