DIN 10326:2007-12

This standard specifies a method for the enzymic determination of sucrose and glucose content in milk products and ice-cream. Precipitation of fat and proteins followed by filtration. Differend treatment of two parts of the filtrate with enzymes and spectrometric measurement at a wavelengh of 340 nm to determine the amount of reducted nicotinamide adenine dinucleotide (NADH) produced, which is in one part to the filtrat proportional to the glucose content and in the other part proportional to the sucrose and glucose content.