Lactose is a milk sugar that is difficult to digest for 75% of human population. Lactose-free milk production is increasing due to the prevalence of the problem. Milk and dairy products are analyzed by various analytical methods. The text covers the main methods for the determination of lactose in milk and dairy products used at the Institute of Dairy Science and Probiotics (hereinafter IML-PRO). Some other successful methods are also presented. The most widespread method, used at IML-PRO, is the MID-IR method, which serves as the main routine method for the analysis of the main components of milk. There is also a differential pH metric method presented which is used in laboratory experiments at IML-PRO. The most sensitive method, used at IML-PRO, is the HPLC method, which serves as a reference method for other methods. Enzymatic methods are also used to give satisfactory results. Based on studies, the HPAEC PAD method has proven to be the most sensitive method so far, with the lowest detection limit. The method is a reference method and quite demanding to use, just like HPLC, the method is more time consuming and expensive. Each method described has certain advantages and disadvantages. The development of science is increasingly leaning towards finding even faster and more efficient methods. Biosensors with different electrodes are being developed that provide fast and comparable results with other methods.
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