HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Jasewicz, L. Articles by Porges, N. Search for Related Content PubMed Articles by Jasewicz, L. Articles by Porges, N.

Whey Preservation by Hydrogen Peroxide

Eastern Regional Research Laboratory,^,2 Philadelphia, Pennsylvania

ABSTRACT

Concentrations of 0.02% H₂O₂ in cheese whey exerted a preservative effect for as long as ten days. Bacterial plate counts were made of peroxide-preserved wheys of pH 4.9, 5.9, and 6.9 kept at 25, 37, and 50° C. According to these data, H₂O₂ addition shortly after separation of the whey from curd is recommended. Peroxide addition to grossly contaminated wheys of 2.8 x 10⁸ microorganisms per milliliter resulted in a 97% bacterial kill within 1 hr. The 0.02% H₂O₂ concentration was relatively ineffective against greater numbers of bacteria. Saccharomyces fragilis yeast was propagated in peroxide-preserved whey from which the peroxide had been removed by the action of catalase. Results were comparable to a control fermentation on untreated fresh whey.

¹ Deceased.

² Eastern Utilization Research and Development Division, Agricultural Research Service, USDA.