Hydrogen Peroxide Analysis

Hydrogen peroxide (or hydrogen peroxide) is a chemical compound used to process milk or to clean and purify equipment. The purpose of this analysis is to detect possible traces of hydrogen peroxide in milk and dairy products. Hydrogen peroxide is a non-toxic preservative and can be easily removed without leaving any residue. Generally, hydrogen peroxide is used as a preservative and large quantities of milk taken from production areas are transported to industrial areas, thus reducing losses due to poor transportation. During this transportation, it is recommended to use hydrogen peroxide in low concentrations (between 0.01-0.08 percent) especially in regions with hot climates.

The general approach is that any milk preservative, including hydrogen peroxide, has these properties:

• Before milk is used for human consumption or industrial purposes, it must be easily destroyed in the factory.
• It should not react with any of the components of the milk.
• The material remaining after disposal must be non-toxic, odorless and tasteless.

Hydrogen peroxide is capable of meeting all these demands.

It was found that the preservation quality of hydrogen peroxide added milk was significantly improved compared to unadded milk. The Food and Agriculture Organization (FAO) uses 24-0.04 percent hydrogen peroxide to preserve milk for up to 0.05 hours. deems sufficient. Essentially, the FAO opposes any preservative use in milk and recommends that it should only be used in exceptional circumstances. In countries that do not have a very developed milk processing system, the accepted concentration ratio is between 0.01-0.08 percent. It was found that treating milk with 8 percent hydrogen peroxide at 24 degrees for 0.05 hours had no significant effect on B-complex vitamins or fat-soluble vitamins and only slightly reduced the nutritional value of the protein. However, long-term treatment and high hydrogen peroxide concentrations have been found to cause changes in milk protein. In addition, the oxidation of ascorbic acid varies inversely with the amount of hydrogen peroxide added. The vitamins of milk suffer little damage from treatment with hydrogen peroxide, only ascorbic acid is severely affected.

Our organization also provides hydrogen peroxide analysis services with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.