Biostrip technique for detection of galactose in dairy foods

A quick and simple biostrip technique for detection of galactose in food was developed by immobilizing galactose oxidase, peroxidase and chromogens on to a polymeric support. The biostrip changes its colour from yellowish white to dark green depending on the concentrations of galactose in milk or milk products. The developed colour on the strip is compared with the colour chart and the concentration of galactose in the sample is estimated. The working range of the strip is between 10 and 50 g galactose l(-1) and the response time is 2 min. The technology can be used in dairies, hospitals and remote areas where sophisticated instruments are not available. (C) 2004 Elsevier Ltd. All rights reserved.