The effect of hydrogen peroxide on the nutritive value of milk

Abstract

SummaryTreatment of milk with 0·05% (w/v) H2O2 for 8 h at 24°C had no significant effect on the concentrations of seven of the B-complex vitamins or of the fatsoluble vitamins A and E or of carotene. Rat tests showed that the nutritive value of the milk proteins was slightly reduced. This finding was confirmed by microbiological tests with Streptococcus zymogenes, which also showed that the loss was probably connected with that of methionine. The concentration of H2O2 used was effective in controlling bacterial growth during the incubation period, even in a sample of milk with a high initial bacterial count.

Comparative Assessment of Markers of Oxidative Stress in Human-milk and Plasma of Lactating Mothers

“…They associated their findings with the potentials of the human-milk to protect breast tissues against microbial infections. These higher levels of free radicals observed in their study have no significant effect on the micronutrient constituents of the breast-milk [22]. Further studies on the effects of free radicals on nutritionally essential constituents of the breast-milk showed that beta-casomorphin-7, a product of human-milk, contributes to the protection of the tissue structure and micronutrients against free radical-mediated oxidative stress through inhibition of NF-kappa-B / iNOS / NO signaling pathways [3].…”

Section D. Nutritive value of milk and milk products: Part I. Nutritive value of milk proteins

“…The effect of hydrogen peroxide as a preservative for raw milk on the nutritive value of milk has been further studied. Gregory, et al (39) investigated the effect of 0-05 % (w/v) of H 2 O 2 on the nutritive value of the proteins, vitamin content and bacterial flora of samples of bulked milk incubated for 8 h at 24 °C. Two subsamples of milk were studied, one with a low count and the other deliberately contaminated and with a high bacterial count.…”

A non-enzymatic sensor based on the redox of ferrocene carboxylic acid on ionic liquid film-modified screen-printed graphite electrode for the analysis of hydrogen peroxide residues in milk

“…H 2 O 2 in milk can also cause the degradation of vitamins (e.g. folic acid) [7] and some essential amino acids such as methionine [8] resulting in a reduction of its nutritional value. Therefore, the use of H 2 O 2 for the preservation of raw milk within the EU, United States, and most parts of the world, where refrigeration is widely available, is not permitted except in certain applications such as cheese-making and modified whey [1,5].…”