Peroxide Test Strips Detect Added Hydrogen Peroxide in Raw Milk at Levels Affecting Bacterial Load

Hydrogen peroxide (H2O2) has a long-established history of use as a preservative in milk worldwide. The use of H2O2 to activate the inherent lactoperoxidase enzyme system has dramatically improved the quality of raw dairy products in areas in which cooling is not widely available. In the United States, however, where refrigeration is widely available, the addition of H2O2 to milk is not permitted, with the exception of certain applications prior to cheesemaking and during the preparation of modified whey. Due to the relatively quick deterioration of H2O2 in fluid milk, the detection of raw milk adulterated with the compound can be challenging. In this study we evaluated (i) total aerobic bacterial counts and (ii) ability of peroxide test strips to detect H2O2 in raw milk with various concentrations (0, 100, 300, 500, 700, and 900 ppm) of added H2O2, incubated at both 6 and 21 degrees C for 0, 24, and 48 h. Results showed that at both 6 and 21 degrees C the H2O2 concentration and time had a significant effect on bacterial loads in raw milk. Additionally, commercially available test strips were able to detect H2O2 in raw milk, with predicted probability of >90%, immediately after addition and after 24 and 48 h for the higher concentrations used, offering a viable method for detecting raw milk adulteration with H2O2.