Milk Buddeization
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Milk Buddeization is a method of treating milk with hydrogen peroxide according to Budde's process. While it has preservative properties, the method is considered questionable due to potential safety concerns and the possibility of masking spoiled milk.
Encyclopedia article (1928–1936)
MILK BUDDEIZATION, treatment of milk with hydrogen peroxide according to the method of Budde. H2O2 possesses disinfectant properties, kills most bacteria present in milk, and preserves milk from souring for several days. Budde recommends adding 0.03-0.036% H2O2 to milk and keeping it for 1 hour at 52°. However, milk treated in this manner has a noticeable taste of H2O2, and therefore its suitability, especially for feeding young children, is questionable. The taste of H2O2 weakens considerably after boiling or prolonged standing of the milk; a more rapid destruction of residual H2O2 can be achieved by adding catalase. From a hygienic point of view, milk Buddeization, like many other methods of chemical preservation of milk, is considered unacceptable for widespread application for the following reasons: 1) due to doubts about its complete safety, and 2) due to possible misuse for the purpose of giving stability to milk that has already begun to spoil.
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Cite this page
“Milk Buddeization.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/milk-buddeization/