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A study on the use of hydrogen peroxide (H2O2) as a preservative for enhancing the keeping quality of milk



A study on the use of hydrogen peroxide (H2O2) as a preservative for enhancing the keeping quality of milk



Journal of Maharashtra Agricultural Universities 16(2): 248-250



The addition of hydrogen peroxide to raw milk significantly increased its shelf life without affecting its quality. 300 p.p.m. H2O2 preserved the milk for 18 h. Further increase in H2O2 concentration provided a greater safety margin. A direct relationship was observed between the decomposition of H2O2 and the preservation period. The cost of preservation with 300 p.p.m.

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