An enzymic method for the determination of dried skimmed milk in mashed potato powders

Abstract

An enzymic method is described for the determination of dried skimmed milk in mashed potato powders. The method is based on the determination of free lactose by its hydrolysis with β-galactosidase, the glucose formed being determined by the hexokinase method. The determination is free of interference from varying concentrations of reducing sugars found in dried potatoes. Accuracy and reliability are greater with this method than with other methods currently in use.