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Application of the phosphatase test to studies of milk pasteurization in cheese-making plants



Application of the phosphatase test to studies of milk pasteurization in cheese-making plants



Lait 31(307): 367-374



The effect of phosphatase of microbiological origin from surface flora on applications of phosphatase tests on cheese were studied. The method of Sanders and Sager was used in testing for phosphatase in samples of Camembert and Gruyere cheeses of known origin. Tests on samples of pasteurized Camembert cheeses indicated that, while the level of phosphatase in the center remained constant, the amt. of enzyme in the portion adjoining the surface increased. To determine whether the same situation exists in cheeses where a hard crust might be expected to act as a barrier to the passage of the enzyme, similar tests were conducted on pasteurized Gruyere cheese. Results showed a slow increase in phosphatase in the central and intermediary areas during the first 18 days of ripening with a slow decline thereafter. In unpasteurized Gruyere cheese, the original level of phosphatase was higher in all sections, but a similar slow decline was found to occur. It is, therefore, impossible to use the phosphatase test as an index of pasteurization in Gruyere cheeses which have been held in storage for any length of time.

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