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Journal of Dairy Science Vol. 28 No. 10 751-757
© 1945 by American Dairy Science Association ®
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The Phosphatase Test and its Application to Cheese

Lincoln M. Lampert

Dairy Service Laboratory, Department of Agriculture, Sacramento, California

ABSTRACT

  1. A procedure for making a phosphatase test on cheese is given.
  2. The phosphatase test may be used on Cheddar, Monterey, Teleme, Feta, Romano and Cottage Cheese, and probably other similar varieties.
  3. No cheese made from pasteurized milk was found to yield as much as 35 micrograms of phenol in the phosphatase test described.
  4. Cheese made from pasteurized milk containing 0.5 per cent of raw milk may be readily detected.
  5. Cheese made from milk heated to below pasteurization temperature or for too short a time may be detected.
  6. Mold-free samples of cheese must be used.
  7. No significant change in phosphatase activity occurred over a period of six months.






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