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Use of hydrogen peroxide detection strips to determine the extent of pasteurization in whole milk
Author(s) -
Marks Nicholette E,
Grandison Alistair S,
Lewis Michael J
Publication year - 2001
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2001.00008.x
Subject(s) - lactoperoxidase , hydrogen peroxide , chemistry , pasteurization , detection limit , chromatography , strips , peroxidase , food science , biochemistry , materials science , enzyme , composite material
Commercially available hydrogen peroxide (H 2 O 2 ) detection strips were shown to be effective in determining known levels of H 2 O 2 in milks where the lactoperoxidase system (LPS) had been inactivated. In addition, the strips were evaluated for determination of residual H 2 O 2 in LPS‐activated milks, following a range of heat treatments. The detection of residual H 2 O 2 corresponded with results of zero lactoperoxidase activity. Hence, the detection strips offer a simple and accurate method for detecting the absence of lactoperoxidase, and therefore can be used to determine whether the milk has been subjected to overpasteurization. The technique provides a more convenient method than the standard procedure based on oxidation of 1,4‐phenylenediamine.