105. The Phosphatase Test for Pasteurised Milk
- 1 May 1935
- journal article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 6 (2), 191-203
- https://doi.org/10.1017/s0022029900001333
Abstract
Details are given of two simple tests for efficiency of pasteurisation. The first, test A, may be carried out completely within half an hour, and will detect any gross errors of pasteurisation technique. The second, test B, is more searching, and will reveal minor errors of technique as follows: (a) 1½° F. below the minimum temperature for pasteurisation, or (b) heating (at 145° F.) for 20 instead of 30 min., or (c) admixture of 0·25 per cent, of raw milk with properly pasteurised milk. Taken together, the two tests form an efficient method for the laboratory diagnosis of faulty pasteurisation.Keywords
This publication has 4 references indexed in Scilit:
- 73. Phosphorus Compounds of Milk. VI. The Effect of Heat on Milk Phosphatase. A Simple Method for Distinguishing Raw from Pasteurised Milk, Raw from Pasteurised Cream, and Butter made from Raw Cream from that made from Pasteurised CreamJournal of Dairy Research, 1933
- DIETHYLBARBITURATE BUFFERPublished by Elsevier BV ,1930
- Recherches sur la pasteurisation basse du lait. Une nouvelle réaction pour controler la température de chauffageLe Lait, 1929
- ON TYROSINE AND TRYPTOPHANE DETERMINATIONS IN PROTEINSJournal of Biological Chemistry, 1927