Some properties of yoghurts produced from milk preserved by hydrogen peroxide

The effect of hydrogen peroxide (H2O2) on the attributes of set yoghurt was studied. Samples with added 100 and 140 mg/kg H2O2 were compared with the control sample. Results indicated that the addition of H2O2 at low concentr ations did not have any major effect on the pH, titratable acidity, lactic acid, acetaldehyde and tyrosine values. A positive relationship between per oxide value (as an indicator of lipid oxidation) and H2O2 concentrations wa s found. A slight decrease in the gel firmness was monitored in the samples with the increase in the concentration of H2O2 In the sensory evaluation o f the samples, the H2O2-dependent changes in body/texture and aroma/flavour attributes were recorded whereas appearance and colour remained unchanged.