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Measuring the lactose content in milk

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dc.title Measuring the lactose content in milk en
dc.contributor.author Vašková, Hana
dc.contributor.author Bučková, Martina
dc.relation.ispartof MATEC Web of Conferences 20th International Conference on Circuits, Systems, Communications and Computers (CSCC 2016)
dc.identifier.issn 2261-236X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 76
dc.event.title 20th International Conference on Circuits, Systems, Communications and Computers (CSCC)
dc.event.location Corfu
utb.event.state-en Greece
utb.event.state-cs Řecko
dc.event.sdate 2016-07-14
dc.event.edate 2016-07-17
dc.type conferenceObject
dc.language.iso en
dc.publisher EDP Sciences
dc.identifier.doi 10.1051/matecconf/20167605011
dc.relation.uri https://www.matec-conferences.org/articles/matecconf/abs/2016/39/matecconf_cscc2016_05011/matecconf_cscc2016_05011.html
dc.description.abstract Raman spectroscopy has become a powerful and popular tool for food systems analyses lately. Based on characteristic vibrations of the studied material, the information on its content and structure can be answered. In the paper, Raman spectroscopy is studied for a purpose of lactose content in milk assessment. Lactose, the milk disaccharide, in a human organism decomposes during digestion by the act of enzyme lactase to more easily digestible monosaccharides glucose and galactose. The lack of enzyme lactase causes symptoms of lactose intolerance what limits lactose-intolerant individuals in the intake of milk and dairy products. Lactose-free products in the diet can be a solution. Raman spectroscopy offers rapid measurement independent of the number of chemicals and other in the paper listed benefits. Raman spectra of lactose, glucose and galactose exhibit enough differences to distinguish the content of lactose in milk C-O-H bending mode at 1087 cm(-1) is used for lactose quantification. The method accuracy for measuring content of lactose was tested on dried milk droplets. Evaluation of the spectroscopic data was related to two different substances - phenylalanine contained generally in the milk and crystal violet used as an internal standard. en
utb.faculty Faculty of Applied Informatics
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007022
utb.identifier.obdid 43875485
utb.identifier.scopus 2-s2.0-85016115456
utb.identifier.wok 000392332200137
utb.source d-wok
dc.date.accessioned 2017-07-25T08:54:46Z
dc.date.available 2017-07-25T08:54:46Z
dc.description.sponsorship Ministry of Education, Youth and Sports of the Czech Republic within the National Sustainability Programme [LO1303 (MSMT-7778/2014)]; European Regional Development Fund under the project CEBIA-Tech [CZ.1.05/2.1.00/03.0089]
dc.description.sponsorship 7778/2014, MOE, Ministry of Education; CZ.1.05/2.1.00/03.0089, ERDF, European Regional Development Fund
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Vašková, Hana
utb.contributor.internalauthor Bučková, Martina
utb.fulltext.affiliation Hana Vaskova 1,a and Martina Buckova 2 1 Tomas Bata University in Zlin, Faculty of Applied informatics, Department of Electronic and Measurements, 760 05 Zlin, Czech Republic 2 Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, 760 01 Zlin, Czech Republic a Corresponding author: vaskova@fai.utb.cz
utb.fulltext.dates -
utb.fulltext.sponsorship This work was supported by the Ministry of Education, Youth and Sports of the Czech Republic within the National Sustainability Programme project No. LO1303 (MSMT-7778/2014) and also by the European Regional Development Fund under the project CEBIA-Tech No. CZ.1.05/2.1.00/03.0089 and the internal grant of TBU in Zlin No. IGA/FT/2016/010 funded from the resources of specific university research and by the Ministry of Education, Youth and Sports of the Czech Republic.
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International