PRESERVING MILK PRODUCTS BY USE OF HYDROGEN PEROXIDE

摘要

of the Invention Proteolytic gram-negative bacteria multiply rapidly milk and milk products at refrigeration temperatures, owing to their psychrotrophic nature. To improve the keeping quality o milk and milk products while being stored, an antibacterial sy naturally existing in milk, and which has been found to kill t gram-negative bacteria, is activated by adding hydrogen peroxi in quantities small enough not to effect adversely the antibac terial system but large enough to keep it effeative. In a pre ferred embodiment hydrogen peroxide is generatted in the milk a milk products by enzymatic means.