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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
It’s decomposition yield water and oxygen.
📌 3 Key Takeaways
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Objective & Hypothesis:In this paper, the effects of H2O2 addition, although not permitted officially in Turkey, on the composition of milk and on the quality of cheese made from this H2O2 added milk was reviewed.
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Key Findings & Data:Hydrogen peroxide is a strong oxidizing, bleaching and germicidally active agent.
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Conclusion & Impact:It’s decomposition yield water and oxygen.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this paper, the effects of H2O2 addition, although not permitted officially in Turkey, on the composition of milk and on the quality of cheese made from this H2O2 added milk was reviewed. Hydrogen peroxide is a strong oxidizing, bleaching and germicidally active agent. It’s decomposition yield water and oxygen.
Özet
Bu derlemede ülkemizde yasal olarak izin verilmese de çiğ sütlerde koruyucu olarak kullanım alanı bulabilen hidrojen peroksidin, süt bileşimine ve bu sütten üretilen peynir niteliğine etkileri üzerinde durulmuştur. H2O2 oksitleyici, beyazlatıcı ve mikroorganizmalar üzerine öldürücü etki gösteren bir maddedir. Ayrışma ürünleri su ve oksijendir.
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Cite This Article
KONAR, A., ŞAHAN, N. (1995). H2O2 and it’s Use in Cheese Technology (Turkish with English Abstract). Gıda, Cilt: 20 - Sayı: 2. https://ajindex.com/articles/40503