Lactose/Galactose Assay Kit (Rapid) 

The Lactose/Galactose (Rapid) test kit is used for the rapid test of lactose, D-galactose and L-arabinose in food and plant products. Galactose dehydrogenase can be used the measurement and analysis of both D-galactose and L-arabinose. Suitable for the analysis of lactose in “low-lactose” or “lactose-free” samples which contain high levels of monosaccharides. The reagents provided in this kit are also suitable for use with AOAC method 2006.06 – Lactose in milk.

Product Code
115 assays per kit

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Validation of Methods

AOAC Method 2006.06

UV-method for the determination of Lactose and D-Galactose in
foodstuffs, beverages and other materials

(1) Lactose + H2O → D-galactose + D-glucose

            (galactose mutarotase)
(2) α-D-Galactose ↔ β-D-galactose

                    (β-galactose dehydrogenase)
(3) β-D-Galactose + NAD+ → D-galactonic acid + NADH + H+

Kit size:    115 assays

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Spectrophotometer (D-MQWAVE).

Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 15 min
Detection limit:                 2.96 mg/L (lactose)
Application examples:
Milk, dairy products (e.g. cream, milk / whey powder, cheese,
condensed milk and yogurt), foods containing milk (e.g. dietetic foods,
bakery products, baby food, chocolate, sweets and ice-cream), food
additives, feed, cosmetics, pharmaceuticals and other materials
(e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by AOAC 2006.06, NBN,


  • Very rapid reaction due to inclusion of galactose mutarotase (patented technology PCT / IE2004 / 00170)
  • Very competitive price (cost per test)
  • All reagents stable for > 2 years after preparation
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included

Lactose fermentation by Kombucha – a process to obtain new milk–based beverages.

Iličić, M., Kanurić, K., Milanović, S., Lončar, E., Djurić, M. & Malbaša, R. (2012). Romanian Biotechnological Letters, 17(1), 7013-7021.

The effect of transglutaminase on rheology and texture of fermented milk products.

Iličić, M. D., Milanović, S. D., Carić, M. Ð., Vukić, V. R., Kanurić, K. G., Ranogajec, M. I. & Hrnjez, D. V. (2013). Journal of Texture Studies, 44(2), 160-168.

Molecular characterization and solution properties of enzymatically tailored arabinoxylans.

Pitkänen, L., Tuomainen, P., Virkki, L. & Tenkanen, M. (2011). International Journal of Biological Macromolecules, 49(5), 963-969.

Analysis of the arabinoxylan arabinofuranohydrolase gene family in barley does not support their involvement in the remodelling of endosperm cell walls during development.

Laidlaw, H. K., Lahnstein, J., Burton, R. A., Fincher, G. B. & Jobling, S. A. (2012). Journal of Experimental Botany, 63(8), 3031-3045.

Bacterial nanocellulose‐reinforced arabinoxylan films.

Stevanic, J. S., Joly, C., Mikkonen, K. S., Pirkkalainen, K., Serimaa, R., Rémond, C., Toriz, G., Gatenholm, P., Tenkanen, M. & Salmén, L. (2011). Journal of Applied polymer science, 122(2), 1030-1039.

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk.

Niro, S., Fratianni, A., Tremonte, P., Sorrentino, E., Tipaldi, L., Panfili, G. & Coppola, R. (2014). Journal of Dairy Science, 97(3), 1296-1304.

Simultaneous uptake of lignocellulose‐based monosaccharides by Escherichia coli.

Jarmander, J., Hallström, B. M. & Larsson, G. (2014). Biotechnology and Bioengineering, 111(6), 1108-1115.

Galactose can be an inducer for production of therapeutic proteins by auto-induction using E. coli BL21 strains.

Xu, J., Banerjee, A., Pan, S. H. & Li, Z. J. (2012). Protein Expression and Purification, 83(1), 30-36.

Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life.

Amelia, I. & Barbano, D. M. (2013). Journal of Dairy Science, 96(5), 3340-3349.

Production of bioethanol from effluents of the dairy industry by Kluyveromyces marxianus.

Zoppellari, F. & Bardi, L. (2013). New Biotechnology, 30(6), 607-613.

Novel Combination of Prebiotics Galacto-Oligosaccharides and Inulin-Inhibited Aberrant Crypt Foci Formation and Biomarkers of Colon Cancer in Wistar Rats.

Qamar, T. R., Syed, F., Nasir, M., Rehman, H., Zahid, M. N., Liu, R. H. & Iqbal, S. (2016). Nutrients, 8(8), 465.

14-3-3γ regulates lipopolysaccharide-induced inflammatory responses and lactation in dairy cow mammary epithelial cells by inhibiting NF-κB and MAPKs and up-regulating mTOR signaling.

Liu, L., Lin, Y., Liu, L., Bian, Y., Zhang, L., Gao, X. & Li, Q. (2015). International Journal of Molecular Sciences, 16(7), 16622-16641.

Production of impure prebiotic galacto-oligosaccharides and their effect on calcium, magnesium, iron and zinc absorption in Sprague-Dawley rats.

Maawia, K., Iqbal, S., Qamar, T. R., Rafiq, P., Ullah, A. & Ahmad, M. (2016). PharmaNutrition, 4(4), 154-160.

Epigenetic regulation of miR‐29s affects the lactation activity of dairy cow mammary epithelial cells.

Bian, Y., Lei, Y., Wang, C., Wang, J., Wang, L., Liu, L., Liu, L.,.Gao, X. & Li, Q. (2015). Journal of Cellular Physiology, 230(9), 2152-2163.

Bistability and Nonmonotonic Induction of the lac Operon in the Natural Lactose Uptake System.

Zander, D., Samaga, D., Straube, R. & Bettenbrock, K. (2017). Biophysical Journal, 112(9), 1984-1996.

Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt.

McCarthy, C. M., Wilkinson, M. G. & Guinee, T. P. (2017). International Dairy Journal, 73, 38-49.

Annexin A2 Positively Regulates Milk Synthesis and Proliferation of Bovine Mammary Epithelial Cells through the mTOR Signaling Pathway.

Zhang, M., Chen, D., Zhen, Z., Ao, J., Yuan, X. & Gao, X. (2017). Journal of Cellular Physiology, 233(3), 2464-2475.

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks.

Niro, S., Succi, M., Tremonte, P., Sorrentino, E., Coppola, R., Panfili, G. & Fratianni, A. (2017). Journal of Dairy Science, 100(12), 9521-9531.

Insignificance of lactose impurities on generation and structural characteristics of thermally stabilised whey protein-pectin complexes.

Protte, K., Weiss, J. & Hinrichs, J. (2018). International Dairy Journal, In Press.

Kinetics of lactose fermentation in milk with kombucha starter.

Kanurić, K. G., Milanović, S. D., Ikonić, B. B., Lončar, E. S., Iličić, M. D., Vukić, V. R. & Vukić, D. V. (2018). Journal of Food and Drug Analysis, In Press.

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