ISO 22662:2024
Milk and milk products — Determination of lactose content by high-performance liquid chromatography (reference method)
This document specifies a reference method for the determination of lactose content of raw milk, heat-treated milks, dried milk, dairy permeate, dairy permeate powder, and raw and pasteurized cream.
The method does not apply to fermented milks and milks to which oligosaccharides have been added, nor to low-lactose or lactose-free milks.
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Preparation of the standard solution
9.2 Preparation of test portion
9.2.1 Fluid milk or dairy permeate test sample
9.2.2 Dairy powder test sample
9.2.3 Cream test sample
9.3 Preparation of filtrate
9.4 HPLC determination
9.4.1 Preliminary preparation of HPLC
9.4.2 Chromatographic conditions
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) Results of interlaboratory test
Bibliography
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Preparation of the standard solution
9.2 Preparation of test portion
9.2.1 Fluid milk or dairy permeate test sample
9.2.2 Dairy powder test sample
9.2.3 Cream test sample
9.3 Preparation of filtrate
9.4 HPLC determination
9.4.1 Preliminary preparation of HPLC
9.4.2 Chromatographic conditions
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) Results of interlaboratory test
Bibliography