MEMBER HOTLINE    03 8742 6600


0 item(s) - $0.00

A Rapid Test for Determining the Quality of Raw Refrigerated Milks

Authors: Patricia C. Loane


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.

$15.00 (inc. GST)

No Internet Connection