This study investigated the synergistic effect of mild heat and food grade approved hydrogen peroxide/ H202 (100-800ppm) on the activity of enzyme, Lactoperoxidase present in the Bovine Pasteurized milk. ABTS assay was prepared as per method of Kumar and Bhatia et al. Enzymatic activity of Lactoperoxidase showed a downward trend with increase in temperature and hydrogen peroxide. This evidently suggests existing inverse relationship between activity of enzyme with varying degrees of heat and varying concentration of hydrogen Peroxide. Results evidently suggests the high efficacy of synergistic influence of low temperature and hydrogen peroxide concentration.