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The phosphatase test A review of the literature on its application for detecting irregularities in the pasteurization of milk and dairy products



The phosphatase test A review of the literature on its application for detecting irregularities in the pasteurization of milk and dairy products



Jour Dairy Sci 22(10): 853-873



This test is ideally adapted for detecting irregularities in the pasteurization of milk due to the fact that phosphatase is present in all samples of raw milk, and that it is inactivated at pasteurizing temps. usually employed. The various laboratory tests are of approximately equal value, and will detect variations of 1[degree]F in temp., 5 min. variation in holding time, and the contamination of properly pasteurized milk with as little as 0.1% raw milk. The modified field test can be run at the plant in a very short time, thus enabling irregularities, if any, to be found and corrected immediately. However this test is not as sensitive as the laboratory tests, but its sensitivity may be increased by lengthening the incubation time. The various phosphatase tests have been applied to all dairy products. In some products interfering substances may be present. These can be detected if controls are run, using buffered water in place of buffered substrate. Further work needs to be done on butter and cheese. The test is very sensitive, and precautions listed for each test must be followed closely.

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Accession: 025883470

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DOI: 10.3168/jds.S0022-0302(39)92944-9


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