Composition and Nutritive Value of Cheese Produced from Milk Treated with Hydrogen Peroxide and Catalase

Invited review: Annatto usage and bleaching in dairy foods

“…The oxidized flavors that were apparent immediately after bleaching purportedly disappear after evaporation and drying (McDonough et al, 1968), although a recent study demonstrated that this is not the case (Croissant et al, 2009). In addition, hydrogen peroxide has little to no effect on the nutrients present (Teply et al, 1958). Teply et al (1958) analyzed milks and subsequent cheese and whey when the milk was bleached using 5, 10, and 25 times the normal amount of hydrogen peroxide and found that a strong treatment may alter proteins and amino acids in milk but in general there was no effect on the composition or nutritional value of the milk, cheese, or whey.…”

“…In addition, hydrogen peroxide has little to no effect on the nutrients present (Teply et al, 1958). Teply et al (1958) analyzed milks and subsequent cheese and whey when the milk was bleached using 5, 10, and 25 times the normal amount of hydrogen peroxide and found that a strong treatment may alter proteins and amino acids in milk but in general there was no effect on the composition or nutritional value of the milk, cheese, or whey. The dis-advantages to using hydrogen peroxide are that it must be inactivated with catalase, it could cause oxidized flavors, it is corrosive to equipment (Gilliland, 1969), and it is less economical to use because it requires more peroxide for satisfactory bleaching (Chang et al, 1977).…”

Purification and characterization of catalase from sprouted black gram (Vigna mungo) seeds

“…It is a heme-containing homotetramer of approximately 250 kDa found ubiquitously in both eukaryotes, prokaryotes [6] and scavenges 2H 2 O 2 to 2H 2 O and O 2 [5]. Catalase has very high industrial significance with its applications varying from removing residual H 2 O 2 from milk used in the process of cold pasteurization during cheese production [9,10] to fabrication of porous materials in textile industry.…”

Section D. Nutritive value of milk and milk products: Part 2. Water-soluble vitamins in cow's milk and milk products

“…It also has potentialities in the cheese-making industry, where milk treated with low concentrations of H 2 0 2 is reported to produce cheese of better quality than that made from pasteurized milk (Roundy, 1958;Luck, 1956). In this connexion Teply, Derse & Price (1958) showed that there were no differences in the composition and nutritive Kon (1961); Karlin (1960) value of the cheese produced from H 2 O 2 -treated milk (0-1, 0-2 or 0-5% (w/v) H 2 O 2 at 49 °C for 10 min) as compared with normal milk. However, they make no comment on the quality of the cheeses produced.…”