Hydrogen milk, pasteurization

Phenylcyclopentene, ozonide, 712 Phenyldimethylsilane, oxidation, 807-8 o-Phenylenediamine, hydrogen peroxide determination, 634, 646-7 -Phenylenediamine, milk pasteurization testing, 634... 

Paixao and coworkers described a voltammetric electronic tongue able to distinguish milk treated by means of different pasteurization processes. Furthermore, the method proved to be useful for the detection of hydrogen peroxide additions to milk. Such a fraudulent practice was discovered in 2007 in Brazil. The practice was aimed at reducing the bacterial growth in milk, thus lessening the degradation processes. But, it is... 

Hydrogen peroxide is a by-product in the treatment of food with glucose oxidase. It is added to food in some specific canning procedures. An example is the pasteurization of milk with H2O2, which is important when the thermal process is shut down by technical problems. Milk thus stabilized is also suitable for cheesemaking since the sensitive casein system is spared from heat damage. The excess H2O2 is then eliminated by catalase. 

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