Determination of Lactose in Dairy products

During the fermentation process, the microorganisms present in kefir consume lactose and transform it into lactic acid, thus reducing the amount of residual sugar. Measuring the residual lactose in kefir is important to assess whether it can be consumed safely by people who are lactose intolerant. Generally, only when the content drops below 0.1 g/100 g can the product be considered “lactose-free”. From a production point of view, lactose also acts as an indicator of the degree of fermentation: the more it is consumed, the more advanced the process is, with visible effects on the acidity, flavor and consistency of the product. This type of control is essential to ensure uniformity and constant quality, especially in artisanal production, where variations between one batch and another can be more marked.