Low Lactose ERP - Review Book

6. Based on the supporting information, what are the cons/weaknesses of the method?

In my opinion, the emphasis should be enhanced with relation to lactose and “milk, milk products, and products containing dairy ingredients that are low- lactose or lactose-free” (reference: AOAC SMPR 2018.009).

Also, repeatability should be demonstrated, blanks should be specifically mentioned for controls (reference: AOAC SMPR 2018.009).

7. Any general comments about the method?

The method clearly concerns six sugars and different products.

Should this method match requirements (reference: AOAC SMPR 2018.009), some review would be needed (cons/weaknesses of the method).

V. Final Recommendation Do you recommend this method be adopted as a First Action and published in the Official Methods of Analysis of AOAC INTERNATIONAL? Please specify rationale.

In my opinion, the method should be reviewed.

It is a valuable method, and some little modifications would be carried out (specific reference to lactose, low-lactose or lactose-free products; repeatability and related RSD; needed blanks; possibly, mention of AOAC OMA, Appendix B: Laboratory Safety; and –possibly – mention of needed equipment specifying clearly equivalent choices in the text).