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Quality & Sensory

Peroxidase test

A test for lactoperoxidase, used to confirm that milk has not been over-heated.

Real-life application

Used to check whether blanched frozen vegetables were heated for long enough — a positive result means the enzyme survived and the vegetable may spoil in storage.

Related terms

Phosphatase test

Quality & Sensory

A test for the enzyme alkaline phosphatase, used to confirm adequate milk pasteurisation.

Pasteurisation

Processing & Preservation

A mild heat treatment that destroys vegetative pathogens and reduces spoilage organisms, without eliminating spores. Milk: LTLT 63 °C for 30 min, or HTST 72 °C for 15 s.

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