DETERMINATION OF PRESERVATIVES (HYDROGEN PEROXIDE FORMALDEHYDE AND BORIC ACID) IN RAW AND PASTEURISED MILK

Abstract

Comparative tests were carried out on several milk samples both raw and pasteurized to determine the presence of preservatives; Hydrogen peroxide, F ormaldehycle and Boric acid and their effects on the milk constituents. There were fourteen samples collected from different areas of production seven samples of raw milk and seven samples of pasteurized milk. The samples were collected from areas where dairy farming is more common and large amounts of milk is produced.