What is ISO 22184 about?
ISO 22184 discusses a method for determining sugar content in milk and milk products. ISO 22184 specifies the quantitative liquid chromatographic determination of specific sugars (galactose, glucose, fructose, sucrose, lactose, and maltose) in various milk and milk products, applying arabinose as an internal standard.
ISO 22184 is applicable to the following dairy matrices: milk, sweetened condensed milk, milk powder, cheese, whey powder, infant formula, milk dessert and yoghurt.
Note: The methods specified in ISO 22184 does not apply to dairy products containing soy or to the determination of the lactose content in low-lactose milk products at levels below 1 mg/g. ISO 22184 does not apply to sugar contents less than 0,1 %.
Who is ISO 22184 for?
ISO 22184 on the determination of sugar content in milk and milk products is useful for:
- Manufacturers of dairy products
- Food laboratories
- Chemists and microbiologists
Why should you use ISO 22184?
Milk is a complex biological fluid comprising of protein, fat, lactose and minerals and it exists in colloidal form. Sugar in milk provides energy for growth and development. The natural sugars in milk are its primary carbohydrate, and they give milk its slightly sweet taste.
ISO 22184 provides you with a detailed account of the necessary requirements for the HPAEC-PAD method. The HPAEC-PAD method in ISO 22184 can identify the six most important sugars that can be present by nature or by addition in milk and milk products.
ISO 22184 ensures that your milk products have a consistent taste by helping you to determine the sugar content in them.
