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A Rapid Test for Determining the Quality of Raw Refrigerated Milks

Authors: Patricia C. Loane

Abstract:

Hydrogen peroxide was added to milk samples to give a concentration of 0.04%. The samples were then incubated at 32°C for 5 hours, and subjected to the residual hydrogen peroxide test by the addition of 40% potassium iodide. Lack of development of colour indicated a reduction in hydrogen peroxide concentration and hence an appreciable degree of catalase activity. The milk samples were also organoleptically graded.

Statistical analysis of the results indicated that there was a positive correlation between the test and the arbitrary standards for a satisfactory milk, and also between the test and the organoleptic grading.

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