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Studies on the Phosphatase Test and its Application to Processed and Treated Milks¹

The Pennsylvania State College, State College, Pa.

ABSTRACT

The phosphatase test of Kay and Graham (1) has been modified and improved by several workers; has been used by many laboratories and health agencies supervising milk supplies; and in general has been found a very useful means of detecting imperfections and errors in the pasteurization of milk such as have been enumerated by Roger (2). A comprehensive review of the studies made of the phosphatase test and the results possible with its use, has been presented by Burgwald (3).

While a few investigations have been reported on the application of the phosphatase test to homogenized milk, preserved milk, chocolate milk, old milk and milk inoculated with various bacterial cultures, etc., (3, 4), there are a number of other practices, processes or modifications employed in the preparation and distribution of milk which might be expected to influence the application of the test. Some of these are incidental, such as contamination with metallic ions, exposure to light and development of oxidized flavor.

¹ Authorized for publication on November 22, 1940, as Paper No. 1004 in the Journal Series of The Pennsylvania Agricultural Experiment Station.