Abstract:
The effect of hydrogen peroxide (300 p.p.m.) on free amino acids, lactone acidity and taste of milk has been studied. The lactone content of milk decreased, by 16% without showing rise in lactic acid level. Also the hydrogen peroxide treated milk was lacking some of the amino acids, i.e. cysteine, cystine, methionine, proline and tyrosine. The acidity in terms of lactic acid did not `increase ttoth 0.158%, whereas in untreated milk it rose to 0.44% within four hours of incubation of 32°. The hydtogen Peroxide did not have any effect on the taste of milk, after it has been completely decomposed.
Page(s):
93-97
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Science, Volume: 31, Issue: 1--2, Year: 1979