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The Effect of Storage on the Peroxidase Activity of Whole Milk Powders¹

Divisions of Dairy Husbandry and Agricultural Bidehemistry, University of Minnesota, St. Paul, Minnesota

ABSTRACT

Factors known to favor oxidation, such as air, heat, and moisture, proved detrimental to peroxidase activity in the powders studied.

Powders stored under vacuum, and powders stored in containers which prevented the entrance of air and moisture, showed greater peroxidase activity than samples of the same powders stored in containers which permitted the entrance of air and moisture.

Increasing the moisture content of the powders by exposing them to atmosphere nearly saturated with moisture was very detrimental to peroxidase activity. No activity could be detected after three months in storage at 4°C, 20°C, and 37°C.

High storage temperature and high moisture content greatly accelerated the rate of destruction of the enzyme studied.

¹ Published with the approval of the Director as paper no. 411, Journal Series, Minn. Agric. Exp. Station.