Study on the Preservation of Raw Milk with Hydrogen Peroxide (H2O2) for Rural Dairy Farmers

Abstract

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.