517. Reactivation of milk phosphatase following heat treatment. II

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Abstract
1. Using the capillary technique previously described, examination has been made of various factors in relation to the reactivation of raw milk phosphatase. Of these, ageing of the raw milk was found to affect considerably the level of reactivation, this increasing as the bacteriological quality of the milk deteriorated. 2. It has been found that absence of air and the presence of reducing conditions in the raw milk increases the reactivation obtained. 3. The influence of reducing conditions on the reactivation of a bacterial phosphatase has been demonstrated.

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