427. The acid phosphatase of cows' milk: I. Some properties of the enzyme

Abstract

1. The acid phosphatase content of milk is reasonably constant from quarter to quarter in normal uninfected cows. 2. The acid phosphatase content of milk from infected quarters is enhanced in comparison with the uninfected quarters. The differences found were from 4·1 to over 50 enzyme units per 100 ml. milk. 3. It has been shown that a Streptococcus agalactiae suspension is capable of hydrolysing phenylphosphate at pH 4–1, and it is suggested that this organism is largely responsible for the enhanced enzyme content of the milk from the infected udder.