SPSFAM ERP

Maltose

AOAC Food Matrix Sectors

Lactose

AOAC Food Matrix Sectors

% 1

2

5

5

6

% 1

2

4

4

6

cake frosting

potato chips rte cereal

sweet potatoes

Infant Formula

salad dressing

chocolate bar

american cheese

cream cheese

Infant Formula

#

#

1 2 3 4 5 6 7 8 9

8.0 6.2 6.4 6.7 7.9 7.8 6.8 6.8 6.8 6.4 6.5 6.3 6.5 6.9 7.0 6.9 0.6

1.5 1.4 1.4 1.5 1.6 1.4 1.2 1.5 1.8 1.2 1.7 1.8 1.4 1.4 1.7 1.5 0.2

1.0 1.0 1.0 1.1 1.1 1.2 1.2 1.2 1.2 1.2 1.1 1.2 1.2 1.1 1.1 1.1 0.1 7.3

5.8 5.5 5.8 4.9 5.3 5.6 5.4 5.2 5.3 5.9 6.1 5.8 5.1 5.0 5.0 5.4 0.4 6.9

1.3 1.6 1.6 1.3 1.5 1.3 1.3 1.4 1.4 1.5 1.5 1.5 1.4 1.6 1.7 1.5 0.1 9.5

1 2 3 4 5 6 7 8 9

1.8 1.7 1.7 1.7 1.6 1.6 1.7 1.6 1.8 1.9 1.9 1.9 1.8 1.8 1.7 0.1

9.2 9.2 9.3 9.3 9.6 9.6 9.5 9.5 9.0 9.1 8.9 9.2 9.1 9.4 0.5 4.9

5.2 5.2 5.3 4.7 4.9 4.7 5.2 5.2 5.4 5.0 4.9 4.8 5.4 5.2 0.3 6.7

1.8 23.7 1.7 22.7 1.8 23.2 2.0 23.4 1.8 24.9 1.8 24.2 1.8 22.0 2.1 22.8 1.6 23.0 1.9 21.8 2.0 22.4 2.0 21.7 1.8 20.5 1.9 20.8 2.0 20.7 1.9 22.5

10.4 5.9

1.7 10.4 5.8

10 11 12 13 14 15

10 11 12 13 14 15

 σ

 σ

0.1 6.1

1.3 5.7

% RSD 8.4

12.6

% RSD 6.5

Galactose is a monosaccharide inherent to dairy products and was evaluated along with lactose in Yoplait original and greek style yogurt with Saco buttermilk dried powder 11 .

galactose

lactose

Day-Sample greek saco yoplait

Day-Sample greek yoplait

1-1 1-2 1-3 2-1 2-2 2-3 3-1 3-2 3-3 4-1 4-2 4-3 5-1 5-2 5-3

0.79 0.79 0.80 0.82 0.81 0.80 0.65 0.64 0.70 0.70 0.71 0.72 0.71 0.68 0.69 0.73 0.06 8.52

0.43 0.47 0.35 0.42 0.43 0.45 0.38 0.44 0.40 0.40 0.47 0.40 0.36 0.38 0.36 0.41 0.04 9.54

1.05 1.12 1.05 1.15 1.00 1.07 0.91 0.98 1.00 1.04 1.00 0.99 1.02 1.01 1.00 1.03 0.06 5.72

1-1 1-2 1-3 2-1 2-2 2-3 3-1 3-2 3-3 4-1 4-2 4-3 5-1 5-2 5-3

2.63 2.64 2.64 2.44 2.45 2.43 2.37 2.34 2.38 2.49 2.52 2.48 2.48 2.43 2.45

4.83 4.77 4.81 4.16 4.14 4.39 4.16 4.24 4.30 4.52 4.49 4.43 4.43 4.42 4.35

mean

mean

2.48

4.43

std dev

std dev

0.093 0.226

% rsd

% rsd

3.77

5.10

11 Low levels of fructose and glucose were detected in the yogurt, but not reported since the emphasis was on galactose and these sugars were already covered previously. Saco buttermilk contained lactose at >50% and was not reanalyzed by dilution of the samples to be within linear range of the calibration curve.