Peroxidase test in milk

CDR’s innovative method enables to easily and quickly quantify lactoperoxidase in milk. The test can be carried out on microscopic samples as is and requires the use of a pre-filled reagent in disposable cuvettes.

The persistence of lacto-peroxidase activity in pasteurized milk provides a good indication of the quality of a product, because only a raw milk of good microbiological quality can be put through a mild pasteurization process in order to not inactivate this enzyme. Traditional methods are often qualitative (present/not present) and thus able only to indicate whether the thermal process has been performed. Quantifying lactoperoxidase in pasteurized milk enables instead to determine the nutritional quality of milk. Higher value of peroxidase means that the milk has preserved its original characteristics.