CHAPTER 23: Combined Assays for Lactose and Galactose by Enzymatic Reactions

The biochemical principles of measuring lactose and galactose by enzymatic reactions are reviewed, and two improvements over the original methods are presented. In particular, the fluorimetric methodology described in this chapter overcome major deficiencies in using monochromatic colorimetric methods for detection of metabolites in milk and fermented food products, such as yogurts. This procedure also eliminate the need for elaborated preparation procedures, the use of relatively high sample volume (ml range) and low detection and low precision associated with previously published techniques.