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Journal of Dairy Science Vol. 22 No. 7 535-541
© 1939 by American Dairy Science Association ®
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Comparisons of the Inactivation of Phosphatase Enzyme and the Killing of Escherichia-Aerobacter Organisms as Criteria of Satisfactory Pasteurization of Ice Cream Mix1

F. E. Nelson, W. J. Caulfield and W. H. Martin

Kansas Agricultural Experiment Station

ABSTRACT

Conclusions:

  1. Using ice cream mix as the substratum, the milk enzyme phosphatase is more resistant to heat than are the more heat-resistant bacteria of the Escherichia-Aerobacter group.
  2. The presence of bacteria of the Escherichia-Aerobacter group in ice cream mix or ice cream which is negative to the phosphatase test can be considered an indication of contamination during or following pasteurization.

FOOTNOTES

1 Contribution No. 176, Department of Bacteriology and No. 128, Department of Dairy Husbandry.






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