THE LACTOSE CONTENT OF COMMERCIAL POWDERED MILK: A COMPARATIVE STUDY

The study entitled "The Lactose Content of Commercial Powdered Milk: A Comparative Study" was excellently performed by three steadfast students of the University of the Philippines High School in Cebu. These three students are Mary Chris Bazarte, Dan Henry Montaño, Maria Ernestine Sacmar, and Neil Audrey Talolong.

Rationale of the study
Milk has been a nutritional food supplement common in various cultures. It contains minerals, vitamins, carbohydrates and acids, essential to our body needs. Examples of which are Vitamin D and K for bone health and iodine for thyroid function. Though there are other sources for these nutrients, milk is still s practical way to be healthy.

Milk intake is beneficial to humans, especially to infants. Since newborns lack the ability to chew large masses of food that can provide them good nutrition.

There have been numerous forms of milk. Powdered milk includes this sea of milk products. It is often used in baking and always made available in places where fresh milk is not visible.

Nowadays, numerous brands of commercialized powdered milk are rapidly being produced and advertised on televisions, radio, billboards, and other forms of advertisements. Yet, the consumers need to be assured that these milk brands are pure enough and can sustain the nutritional need of our body.

As part of these consumers, the researchers developed a study which can determine the percentage purity of the powdered milk. Specifically, it aims to determine the lactose content of these powdered milk. Lactose is used, since it is the only sugar naturally present in milk.

Research Design

The descriptive method of research was being used in this study. The study was concerned with the comparison of the lactose contents of ten brands of commercial powdered milk, the descriptive method of research was the most appropriate method to use.

Research Environment

Research Locale

The research experiments, which include the titration procedures, were conducted at the Chemistry Laboratory at the University of the Philippines High School in Cebu Campus. The said experiments were done in a span of four months, which is from July to October 2006.

Research Subjects

The research subjects in this study are the ten brands of commercial powdered milk namely:

1. Alacta

2. Alaska

3. Anchor

4. Bearbrand

5. Bonakid

6. Enfapro

7. Nestogen

8. Nido

9. Promil

10. U -Care 123

NOTE: If you want to know the results, try to look for our hardbound copy.