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349. A simple method of conducting the phosphatase test

Published online by Cambridge University Press:  01 June 2009

D. Stiven
D. Stiven
Affiliation:
Department of Bacteriology, University of St Andrews
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Extract

The value of the phosphatase reaction for controlling the heat treatment of milk is unquestioned, but the accepted method of estimating phosphatase activity, namely, the colorimetric method of Kay using the phenol reagent of Folin, has three disadvantages:

(1) The number of estimations that can be performed in a given time is limited.

(2) Errors in matching the tints may occur.

(3) Samples of milk may be accidentally contaminated with traces of phenol, and this will lead to too high a Lovibond value.

Type
Original Articles
Information
Journal of Dairy Research , Volume 15 , Issue 1-2 , June 1947 , pp. 57 - 61
Copyright
Copyright © Proprietors of Journal of Dairy Research 1947

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References

REFERENCES

(1)King, E. J. (1943). J. Path. Bact. 55, 311.CrossRefGoogle Scholar
(2)Bray, J. & King, E. J. (1943). J. Path. Bact. 55, 315.CrossRefGoogle Scholar