Lactose content in fine brie cheese with alternative method

• Autor(a) principal: Paula, Lucinéia Nunes de
• Data de Publicação: 2023
• Outros Autores: Morais, Maria Odete de, Paula, Leandro Pais de, Massarolo, Kelly Cristina
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista JRG de Estudos Acadêmicos
• Texto Completo: http://revistajrg.com/index.php/jrg/article/view/596
• topic: ácido 3,5-dinitrosalicílico, Brie, parâmetros de validação; 3,5-dinitrosalicylic acid, Brie, validation parameters

Lactose intolerance is a disorder that affects a large part of the population. In view of this, the use of reliable methods for detecting and quantifying lactose in milk and its derivatives is essential. For this reason, this study aims to adapt the 3,5-dinitrosalicylic acid (ADNS) method to quantify lactose in milk and fine Brie cheese, and to apply the validated method in the determination of lactose during the shelf life of the cheese. For this, an alternative DNAS method was first validated following the validation parameters (linearity, precision, accuracy, limits of detection and quantification) determined according to guidelines of RDC Nº166, of July 24, 2017 by ANVISA. After validation, the method was used to determine the lactose content in Brie cheese in four periods, at times 1, 8, 20 and 33 days of shelf life. The recovery levels of lactose in milk and Brie cheese were 103% and 68%, respectively. The lactose content in Brie-type cheese was 2.41 mg/g; 1.97 mg/g; 1.19 mg/g and 0.49 mg/g, at times 1, 8, 20 and 33 days, respectively. In this way, it was possible to demonstrate the reduction in the lactose content of Brie cheese, according to shelf life.