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Analysis of Free Sugars in Yoghurt

Authors: R.M. Shanley


A simple technique for the extraction, paper chromatographic separation and quantitative determination of the free sugars from yoghurt is described. Typical mono- and di-saccharides contents of some commercial yoghurts are tabulated. No hydrolysis of sucrose was observed during storage of sweetened yoghurt for one month at 2°C.

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