What is BS 1741-7.2-Determination of lactose content in milk and cream about?
BS 1741 is a European standard on methods for chemical analysis of liquid milk and cream that discusses the determination of lactose content in milk and cream to ensure milk and cream are safe for consumption.
BS 1741-7.2 is the second sub-part of the seventh part of the BS 1741 series that describes a routine method for the determination of the lactose content of liquid milk of all types preserved with formaldehyde or any other substance which may interfere with the test.
Who is BS 1741-7.2-Determination of lactose content in milk and cream for?
BS 1741-7.2 on the determination of lactose content in milk and cream is useful for:
- Milk and cream manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 1741-7.2-Determination of lactose content in milk and cream?
Lactose is one of the major components of milk. Structurally, it is a disaccharide— a sugar molecule that is composed of two simple sugars. In lactose intolerance, the body does not make enough lactase to break down lactose. Instead, undigested lactose sits in the gut and gets broken down by bacteria, causing gas, bloating stomach cramps, and diarrhea.
BS 1741-7.2 provides you with the guidance on apparatus, sampling, setting up the polarimeter, calibration of the polarimeter, calibration with standard sucrose solution, calibration with a certificated quartz control plate, procedure, expression of results, etc.
The routine method and procedures provided by BS 1741-7.2 assist you in the determination of lactose content in milk and cream, improving the quality and subsistence of milk and cream and ensuring a reduction in the risk to human health due to the high consumption of lactose content.
With obedience and compliance to BS 1741-7.2, you can enhance milk and creams’ effectiveness and efficacy and manufacture a standardized high-quality product.
