[jackbroni]

I am doing this project in regards to adding 0.03% H2O2 solution(30% purity) to concentrated milk 15% Total Solids and then UHT-treat the samples (i.e 145oC). When i analyse the results with HPLC, i realised 2 problems:

1. Before heating, the usual 2 Beta-lactoglobulin peaks(present in control) between 30min to 35min has done abit of shifting, with the one added with H2O2 having a shorter retention time to the control(difference of roughly 1 min). Other than that, the peaks were very similar and shape and area under the peak is close too.

2. After heating at 145oC, the peak for the control sample has since reduced but it is still a sharp peak. However, the peak of the sample added with 0.03% H2O2 has since become just one round peak and area under the peak has also decreased.

Any suggestions or advice to this problem?