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Journal of Dairy Science Vol. 51 No. 4 517-519
© 1968 by American Dairy Science Association ®
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Effect of Hydrogen Peroxide on Activity of Lactic Cultures in Milk

C. S. Subramanian and N. F. Olson

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

The ability of single strain lactic streptococci and commercial lactic starter cultures to produce acid was evaluated in milk containing 0–200 µg of hydrogen peroxide (H202) per milliliter. All cultures were inhibited slightly at H202 concentrations as low as 5 µg/ml. Both single strain and commercial cultures varied in their sensitivity to H202.






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Copyright © 1968 by the American Dairy Science Association ®.