Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey

The aim of the research is to develop a reliable scientifically grounded approach to assessing the degree of hydrolysis of lactose in milk whey by cryoscopy. To determine the dependence of the degree of lactose hydrolysis on lowering the freezing temperature of milk whey two methods were used: application of theoretical conclusion based on the laws of physical chemistry and the method of approximation of experimental data by a linear regression equation. The authors proposed two formula for calculating the degree of hydrolysis of lactose in milk whey. The formula obtained for calculating degree of hydrolysis have a good potential for application in the industry and theoretical studies.

cryoscopy, degree of hydrolysis, milk whey, lactose