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Enzymatic Determination of Residual Hydrogen Peroxide in Milk^{1, 2,}

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

A method for enzymatically detecting hydrogen peroxide at low levels in milk was developed. It involved the use of horseradish peroxidase with o-dianisidine as a ehromogenic hydrogen donor. The milk curd was precipitated at pH 4.5 with hydrochloric acid and the whey added to a mixture of peroxidase and chromogen. The amount of color developed (measured at 400 mµ) as a result of the enzymatic reaction gave a measurement of the peroxide. The method detected levels of less than 1 µg/milliliter in milk.

¹ Paper no. 2741 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh.

² This study was supported in part by a research grant (no. 67-1-A) from the American Dairy Association, Chicago, Illinois.