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The experiment was conducted to judge the feasibility of
hydrogen peroxide as milk preservation. The experiment milk sample collected
from Bangladesh Agricultural University Dairy Farm and were divided into seven
portions. Six portions were preserved with 0.01, 0.02, 0.03, 0.04, 0.05 and
0.06% H2O2. The reaming portion was preserved without
H2O2 and considered as control sample. Some physical and
chemical parameters were measured from all samples just before preservation
and then regularly after certain time interval up to spoilage. From the results
of physical and chemical tests, it was observed that keeping quality of milk
samples with H2O2 increased significantly when compared
with untreated milk samples. It was concluded that 0.04 to 0.05% H2O2
is enough to preserve milk sample up to 24 hours.
