Peroxidase test in milk

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 lacto-peroxidase 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.