Hydrogen Peroxide Analysis

Hydrogen Peroxide Analysis in Milk

Milk and dairy products go through many tests and analyzes until they reach the consumer. One of the analyzes performed is “Hydrogen Peroxide Analysis”.

Hydrogen peroxide is used in milk for many purposes:

- To prevent deterioration of milk during storage and transportation
- Shortening the temperature and time norm
- To prevent the mistakes seen in cheese
- To prevent deterioration of whey
- To purify brine and aseptic packaging material from microorganisms

Hydrogen peroxide does not have much effect on milk components when used in low concentrations. However, if more than 0.1% is used, changes in amino acids may occur. The biological value of proteins may be reduced by the oxidation of methionine, tyrosane and tryptophan with hydrogen peroxide. Vitamin C contained in milk can be affected by hydrogen peroxide.

For these reasons, hydrogen peroxide analysis is carried out in milk.

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