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Qualitative determination of H102 in uperized milk by means of PERID-test-tabletts and quantitative tests by means of lactoperoxidase showed that H2O2 is more or less decomposed depending on the original concentration in the uperized milk.
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During further coagulation (secondary phase) the time for coagulum-formation was higher in uperized milk than in other milk samples investigated.
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Size distribution of particles in raw, pasteurized and uperized milk after rennin addition determined by a new method (Coulter Counter, model A-med), showed changes which occured before visual appearance of any coagulation symptoms.
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