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510. Reactivation of milk phosphatase following heat treatment. I

Published online by Cambridge University Press:  01 June 2009

R. C. Wright  and
J. Tramer
R. C. Wright
Affiliation:
United Dairies Research Laboratories, London
J. Tramer
Affiliation:
United Dairies Research Laboratories, London
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Extract

1. Commercial samples of milk of Swiss origin, sterilized by rapid heating to high temperatures, developed a positive phosphatase reaction on storage.

2. The optimum temperatures of storage for the development of this positive phosphatase reaction was 30° C.

3. These commercial samples were sterile when received and remained sterile during storage.

4. The developed phosphatase is apparently identical with the normal alkaline phosphatase of raw milk as judged by (a) heat stability, (b) pH optimum and rate of hydrolysis at different pHs, (c) comparison of results by Kay-Graham and Aschaffenburg & Mullen tests.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 2 , June 1953 , pp. 177 - 188
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

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References

REFERENCES

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