ENZYMATIC DETERMINATION OF RESIDUAL HYDROGEN PEROXIDE IN MILK

A method for enzymatically detecting hydrogen peroxide at low levels in milk was developed. It involved the use of horseradish peroxidase with o-dianisidine as a ehromogenic hydrogen donor. The milk curd was precipitated at pH 4.5 with hydrochloric acid and the whey added to a mixture of peroxidase and chromogen. The amount of color developed (measured at 400 mμ) as a result of the enzymatic reaction gave a measurement of the peroxide. The method detected levels of less than 1 μg/milliliter in milk. © 1969, American Dairy Science Association. All rights reserved.