Optimization of Lactose Content in the Row Milk by Colorimetry via Response Surface Methodology

Jian Ting Ning; Jun Rui Wu; Xi Qing Yue

doi:10.4028/www.scientific.net/AMR.997.38

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 997Optimization of Lactose Content in the Row Milk by...

Optimization of Lactose Content in the Row Milk by Colorimetry via Response Surface Methodology

Abstract:

The lactose content in the raw milk by colorimetry was introduced in the paper.On the single-factor experiment basis, it used response surface methodology to establish a quadratic mathematical model of lactose content. After analyzing the significance of the various factors and interactions, the results showed the optimum extraction conditions of detecting lactose content by colorimetry were as follows: reaction temperature 100°C, reaction time 5.2min, amount of precipitation 2.9 mL. In order to verify the method’s accuracy, five kinds of raw milk were chosen to test. The results showed the recoveries were between 97.122%-101.294%, so it is feasible to determine the content of lactose in raw milk.

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Periodical:

Advanced Materials Research (Volume 997)

Pages:

38-42

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.997.38

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Online since:

August 2014

Authors:

Jian Ting Ning*, Jun Rui Wu, Xi Qing Yue

Keywords:

Colorimetric Method, Lactose, Response Surface Methodology (RSM)

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