BS ISO 5765-2-2002 PDF

Full title and description

BS ISO 5765-2:2002 — Dried milk, dried ice-mixes and processed cheese. Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose. This document is the British-adopted version of ISO 5765-2:2002 and specifies an enzymatic analytical procedure for quantifying lactose by measuring the galactose released from lactose in a range of dried dairy and processed cheese products.

Abstract

ISO 5765-2:2002 (also published as BS ISO 5765-2:2002) specifies an enzymatic method for the determination of lactose content in all types of dried milk, dry ice-mixes (including when other carbohydrates and reducing substances are present) and processed cheese, using the galactose moiety of lactose as the measured analyte. The procedure covers reagents, sample handling, measurement and calculation of results.

General information

• Status: Published (international standard adopted as a British Standard).
• Publication date: ISO publication: September 2002; BSI adoption/publication: 8 October 2002.
• Publisher: International Organization for Standardization (ISO); identical national publication by British Standards Institution (BSI) as BS ISO 5765-2:2002.
• ICS / categories: 67.100.10 (Milk and processed milk products); 67.100.30 (Cheese); 67.100.40 (Ice cream and ice confectionery).
• Edition / version: Edition 1 (2002).
• Number of pages: 24 pages (BS adoption lists 24 pages).

Scope

The standard specifies an enzymatic assay that measures the galactose moiety liberated from lactose to determine lactose content in dried milk, dry ice-mixes (including matrices containing other carbohydrates and reducing substances) and processed cheese. It is intended for routine laboratory use for quality control, regulatory compliance and compositional analysis in the dairy and ice‑mix/ice‑cream ingredient sectors.

Key topics and requirements

• Principle: enzymatic cleavage and measurement of the galactose moiety of lactose.
• Reagents and enzyme specifications required for the galactose-based assay.
• Sample preparation and extraction procedures appropriate for dried milk, ice-mixes and processed cheese.
• Procedures to manage interferences from other carbohydrates and reducing substances present in samples.
• Calculation, expression of results and reporting conventions for lactose content (expressed per mass of sample).
• Performance characteristics and quality‑control recommendations (precision, detection limits and validation hints).

Typical use and users

This standard is used by analytical and quality‑control laboratories in the dairy industry, manufacturers of dried milk and ice‑mix ingredients, processed‑cheese producers, regulatory and inspection bodies, and research institutions performing compositional or nutritional analyses of dairy products. It is applied where reliable enzymatic determination of lactose is required in matrices that may contain other sugars or reducing agents.

Related standards

ISO 5765 is a multipart series. The closely related Part 1 is ISO 5765-1:2002 (IDF 79-1:2002) which specifies an enzymatic method utilizing the glucose moiety of lactose. Together the parts offer alternative enzymatic routes (glucose-based and galactose-based) for lactose determination; users choose the part most suited to their laboratory workflows or regulatory requirements. Other dairy‑analysis standards and reference methods (for total solids, sugars, etc.) are commonly used alongside ISO 5765 series methods.

Keywords

lactose determination, enzymatic method, galactose moiety, dried milk, ice-mixes, processed cheese, dairy analysis, ISO 5765-2, IDF 79-2, BSI.

FAQ

Q: What is this standard?

A: BS ISO 5765-2:2002 is the British-adopted version of ISO 5765-2:2002, an international standard that defines an enzymatic analytical method for determining lactose content by measuring the galactose released from lactose in dried milk, dry ice-mixes and processed cheese.

Q: What does it cover?

A: It covers the principle of the galactose-based enzymatic assay, required reagents and enzymes, sample preparation, handling of interferences, calculation and reporting of lactose results, and recommended quality-control practices for the specified sample types.

Q: Who typically uses it?

A: Analytical and QC laboratories in the dairy and food‑ingredient industries, processed‑cheese manufacturers, regulatory laboratories and researchers needing validated enzymatic procedures for lactose measurement in dried dairy matrices.

Q: Is it current or superseded?

A: ISO 5765-2:2002 was published in 2002 and is published/adopted as BS ISO 5765-2:2002; users should check with their national standards body or the ISO catalogue for any later confirmations, revisions or withdrawals before use in regulatory contexts. The original publication and its BSI adoption date are available in the official records.

Q: Is it part of a series?

A: Yes — it is Part 2 of the ISO 5765 series (IDF 79). Part 1 (ISO 5765-1:2002 / IDF 79-1:2002) specifies an enzymatic method utilizing the glucose moiety of lactose; the two parts provide complementary enzymatic approaches.

Q: What are the key keywords?

A: Lactose determination, enzymatic assay, galactose, dried milk, ice-mixes, processed cheese, dairy analysis, ISO 5765-2.