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The hydrogen peroxide-catalase treatment of cheese milk, and some of its effects.


, : The hydrogen peroxide-catalase treatment of cheese milk, and some of its effects.. Int. Dairy Congr. 1959. 2: 530-37

H2O2 treatment of milk, followed by the addition of catalase, is more time-consuming and less satisfactory for cheesemaking than short-time pasteurization. Slight residues of H2O2 remain in the milk, even after it gives a negative starch test, and this will retard acid production in the vat and the press, even when the amount of starter added is twice that added to pasteurized milk. Copper vats cannot safely be used.

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