An enzymic method for the determination of skimmed milk powder in raw sausages

Abstract

An enzymic method for the determination of skimmed milk powder in raw sausages is described. The method is based upon the estimation of free lactose by its hydrolysis with β-galactosidase to galactose and glucose, the latter being determined by the hexokinase method. The determination is free from interference by reducing sugars and other substances present in sausage ingredients. The method is more rapid, accurate and reliable than other methods currently in use.