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Tlie phosphatase test-its application to sour cream and sour cream butter



Tlie phosphatase test-its application to sour cream and sour cream butter



Nat. Butt. Cheese J 30(1): 12-14



The phosphatase test was applied to sour cream and butter in the same manner as to milk, using Scharer's laboratory and field technique. Owing to the accumulation of phosphatase in cream and butter, interpretation of the results using the standard evolved for milk was not entirely satisfactory. Addition of sour cream or butter sometimes reduced the pH of the buffer-substrate mixture below the range of optimum activity of the phosphatase at which the test should be performed.

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