Hydrogen Peroxide analysis (Strip method With)

Hydrogen Peroxide Analysis (With Strip Method)
Hydrogen Peroxide Analysis (With Strip Method)

Some preservatives are added to the milk in order to make it look like quality, to give a normal appearance or to prolong the life of milk. In order to deceive consumers, hydrogen peroxide is generally used in these processes. Hydrogen peroxide is not considered to be too harmless to human health. Therefore, the World Health Organization and Food and Agriculture Organizations do not conditionally oppose the use of hydrogen peroxide. Nevertheless, the addition of all kinds of preservatives to milk has been prevented by legal regulations in our country.

Milk has been an important food since the first people. Milk and dairy products are a high source of protein and energy. However, it is a food that perishes rapidly due to its composition and quality. Preservatives are mainly used to impart milk resistance and increase durability, but are largely used to mislead believers.

The most common tricks made for milk for commercial purposes are the incorporation of water into the milk, the absorption of fat and the addition of neutralizing agents to the milk to prevent or mask the development of acidity. It is prohibited to add preservatives to the milk to give it longer durability. However, hydrogen peroxide is one of the most widely used preservatives. In addition, chemical compounds such as formaldehyde, sodium carbonate, potassium dichromate, boric acid and salicylic acid are also used as preservatives.

Turkish Food Codex Communiqué on Raw Milk and Heat Treated Drinking Milk issued by the Ministry of Food, Agriculture and Livestock (Communiqué no: 2000 / 6) and Turkish Food Codex Communiqué on Fermented Dairy Products (Communiqué no: 2009 / 25) contain legal regulations on this subject.

Hydrogen peroxide analysis in milk is performed by strip method in the authorized laboratories within the scope of chemical tests.