Composition and Nutritive Value of Cheese Produced from Milk Treated with Hydrogen Peroxide and Catalase

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Abstract
Analysis for vitamins and amino acids and protein evaluation by rat feeding tests suggest no important change in nutritive value of milk treated with H2O2 and catalase under the conditions described, or in the cheese or whey obtained from that milk. This also holds in rat feeding tests in which cheese supplies 14% protein in the diet. Treatment was carried out at 120[degree] F with 5, 10 and 25 times the anticipated normal practice levels of H2O2 (0.5%H2O2 was used at the highest level) and for approximately 25 times the anticipated commercial treatment period (10 minutes was used). Electrophoretic studies on proteins from cheese samples showed no appreciable effects attributable to the peroxide treatment.