摘要：In this article gravimetric (A) and enzymatic (B) methods for lactose determination have been compared in 7 samples of whey and two repetitions. The statistical difference between these two methods was established by analysis of variance. As relatively few laboratories in our milk factories use enzymatic method, this article describes calculation procedure which would make possible to convert the results obtained by gravimetric method into those which would be expected using enzymatic one. The calculation by matrices algebra in linear and quadratic models has generated as follows: Y(1) = -0,2754 + 1,0736 (xi) (1); Y(2) = 2,4613 - 0,2975(Xi) + 0,1705(xi)^2 (2), where: xi = mass fractions (g/100 g) of lactose determined by gravimetric method, Y(1) and Y(2) are calculated results which would be expected if using enzymatic method.
