EMD Millipore MQuant™ Peroxide Test Strips
Detect peroxidase activity in milk
- The quality of milk depends decisively on its successful heat treatment.
- If milk is heated to above 85° C, the enzyme lactoperoxidase (POD) is completely inactivated.
- The ultrahigh temperature control (UHT) of the milk can thus be documented.
- When lactoperoxidase is detected, pasteurization temperatures have been maintained and milk has been successfully pasteurized.
- For dairies, a yes / no statement is usually sufficient.
Our solution: MQuant™ Peroxidase test strips
With the qualitative MQuant™ Peroxidase Test, you can now determine the enzyme from your milk sample quickly and cost-effectively, instead of the more time-consuming photometry, and thus prove that their milk has been gently heated.
The test works just as reliably but significantly faster than the photometric reference method (DIN 10483-1). The rapid test is handy and can be used flexibly, directly at the sampling site.