Use of hydrogen peroxide detection strips to determine the extent of pasteurization in whole milk

Commercially available hydrogen peroxide (H2O2) detection strips were shown to be effective in determining known levels of H2O2 in milks where the lactoperoxidase system (LPS) had been inactivated. In addition, the strips were evaluated for determination of residual H2O2 in LPS‐activated milks, following a range of heat treatments. The detection of residual H2O2 corresponded with results of zero lactoperoxidase activity. Hence, the detection strips offer a simple and accurate method for detecting the absence of lactoperoxidase, and therefore can be used to determine whether the milk has been subjected to overpasteurization. The technique provides a more convenient method than the standard procedure based on oxidation of 1,4‐phenylenediamine.