Description
The neutralizers, hydrogen peroxide and urea in milk samples influence on the quality of milk and milk products. Milk security test strips are rapid and sensitive dry strips to detect milk adulteration.
Test for neutralizers: Neutralizers like sodium bicarbonate, sodium hydroxide, sodium carbonate or hydrated lime are often added to milk. Usually they are added to milk to increase the lactometer reading.
Test for hydrogen peroxide: The impregnate test zone with enzyme and chromogen ensured very selectivity determination of hydrogen peroxide. Hydrogen peroxide (H2O2) is a well-known powerful oxidizer. Its capabilities as a disinfectant are superior than chlorine (Cl2) and chlorine dioxide (ClO2). Hydrogen peroxide is commonly used in dairy industries. Peroxide indicator strips can be used to ensure that any residual peroxide sanitizer has been fully removed before filling.
Test for urea concentration: Urea is generally added in the preparation of milk to raise the solids-not-fat (SNF) value. It has been proven that urea added to milk at a higher concentration reduces the activity of hydrogen ions and increases the pH of the milk. Normal values of urea in milk are from 0 to 0.07%. Urea concentration above 0.07% means that the milk was adulterated with urea.
| Parameter / concentration (color) | ||||
| Neutralizers | 0 | 0.03% | 0.06% | 0.10% |
| H2O2 | 0 | 0.0075% | 0.015% | 0.025% |
| Urea | 0 | 0.07% | 0.12% |
Quantity: 50 strips per unit
