“…Quantitative methods for the determination of milk peroxidase have been described by Fischer (226), Schwarz & Fischer(227), KLreker (228) and Diemair & Hausser(229). The value of the peroxidase test for controlling the efficiency of pasteurization has been studied by several authors (227,228,230), the results being, in general, disappointing. Schwarz & Sydow (231) found guaiacol (2%) a suitable substitute for other peroxydase test reagents which were no longer available.…”