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A Rapid Phosphomonoesterase Test for Control of Dairy Pasteurization

Chemical Laboratory, Department of Health, New York City

ABSTRACT

A review of the literature is given and a rapid method is described for the control of pasteurization of milk, cream and related milk products. Enzymic hydrolysis of a subtrate is measured quantitatively by the addition of 2.6 dibromoquinonechloroimide resulting in indophenol blues of varying intensities if faulty pasteurization is present. The test can be completed in less than an hour and a half and will demonstrate such minor faults in technique of pasteurization as:

1. A temperature of 1° F. below the 143° F. level required by the New York City Sanitary Code.
   
2. Heating for 25 minutes instead of the required 30 minutes at 143° F.
   
3. The addition of 0.5 per cent of raw milk to properly pasteurized milk or cream.
   

The method requires no special apparatus. It is inexpensive and may be used in plant control as an index of the efficiency of pasteurization. A method of reporting results in proposed phosphomonoesterase units is suggested.

A simple field test which can be completed in approximately ten minutes and which can be used by an inspector is reported which presents definite diagnostic value.