510. Reactivation of milk phosphatase following heat treatment. I
- 1 June 1953
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 20 (2) , 177-188
- https://doi.org/10.1017/s0022029900006828
Abstract
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.Keywords
This publication has 3 references indexed in Scilit:
- 481. Simple and rapid methods for the estimation of bacterial phosphatases using di-sodium p–nitrophenylphosphate as substrateJournal of Dairy Research, 1952
- The phosphatase test of Aschaffenburg and Mullen: Use of permanent colour standards and comparison with the Kay-Graham testJournal of Dairy Research, 1950
- REGENERATION OF HEAT-INACTIVATED PEROXIDASEPublished by Elsevier ,1944