Effect of Hydrogen Peroxide Treatment of Milk on Its Proteolysis by Pseudomonas fluorescens

The effect of hydrogen peroxide on the growth of thermophilic lactic starter and acid gelation of UHT milk

“…Early studies of adding high concentrations of H 2 O 2 (100 mg L À1 to 15 g L À1 ) to milk prior to cheese making showed that the treatment led to softness of cheese mass (Kosikowski & Fox, 1968;Roundy, 1958), higher solubility of casein, and higher susceptibility of casein to proteolysis by rennet (Fox & Kosikowski, 1967) and Pseudomonas fluorescens proteolytic enzymes (Fish, Pinkston, Claydon, & Mickelsen, 1969). Schmidt, Morris, and Morr (1969) reported reduced rate and completeness of casein clotting by rennet in presence of high concentrations of H 2 O 2 .…”

Development of Analytical Methods Based on the Photoluminescence of an Eu(iii) Beta-Diketonate Complex, New Silver-Modified Nitrogen-Doped Graphene Quantum Dots and a Benzothiadiazole Derivative

“…H2O2 is known to be used as a preservative in milk because it activates the lactoperoxidase enzyme system. By preventing the proliferation of microorganisms, the quality of raw milk is improved [208][209][210]. In some countries this practice is permitted but not in Brazil [189].…”