OMA Consulting Protocol Review: OMACON-2019-2

7.Annex The analysis procedure and the supplied Calibration Reagents are designed to analyse milk samples where the glucose content is around 23 g/l (total hydrolysis of the normal lactose content in milk samples and no added glucose). If other dairy products are to be analysed (yogurt, soft cheese, flavoured milk…) the LAC1 Standard Calibration and Measurement Standard must be change to reflect the different glucose content. 1. Characterize, with the aid of BIOMILK 300 GLU, the glucose content of each sample. 2. Group the samples with similar glucose content in order to analyse them under the same calibration. This is more important for the 0-200 mg/l range as the samples are going to be analysed without any dilution. 3. Prepare a LAC1 Standard Calibration and a Measurement Standard for each group of samples, taking into account the glucose content of each.

LAC 1 Calibration Standard

C x 5 ml = 115 x V (ml)

Where C is the glucose content required in g/l of each sample group and V is the calculated volume of the LAC1 Calibration Reagent to add to a final volume of 5 ml of Measurement Solution.

Measurement Standard / l 0-200 mg/l

0-2000 mg/l

0-6 g/l

10- ((2 x V)+0,25) ml MS + (2 x V) ml CLAC1 + 0,25 ml CLAC2

10 -((2 x V)/10 + 0,25) ml MS + (2 x V)/10 ml CLAC1 + 0,25 ml CLAC2

10-((2 x V)/10 + 0,75) ml MS + (2 x V)/10 ml CLAC1 + 0,75 ml CLAC2

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