QUALITATIVE AND QUANTITATIVE DETERMINATION OF LACTOSE IN MILK AND DAIRY PRODUCTS BY CAPILLARY ELECTROPHORESIS

A capillary electrophoretic method was developed for carbohydrate analysis of various dairy products containing carbohydrates in the range of 1-10% using indirect DV detection. A thorough, yet simple sample preparation technique was developed to address the inherent problems of indirect detection (limited linear dynamic range, and lack of robustness). The effect of separation parameters (buffer, electric field strength, length of the capillary and capillary conditioning procedures) on the selectivity and efficiency of the separation were investigated. The applicability of the method is demonstrated by analysing different dairy products (cocoa milk, milk, yoghurt, sour milk, sour cream, etc.). A critical assessment of the developed analytical method is also provided