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Modification of the Phosphatase Test as Applied to Cheddar Cheese and Application of the Test to Fluid Milk

Division of Dairy Research Laboratories, Bureau of Dairy Industry, Agricultural Research Administration, U. S. Department of Agriculture

ABSTRACT

A modification of the phosphatase test for detecting under-pasteurization of milk has been developed for testing Cheddar cheese and this modified method has been applied also to fluid milk.

Research on the conditions and substances that cause interferences in the test has been conducted, and the modifications found effective in minimizing the interferences are described. The resulting test has been found to yield results that are more precise for detecting under-pasturization than those obtained with the tests available heretofore.

In tests on whole milk and on non-ripened cheese, contamination of the pasteurized milk with as little as 0.05 per cent of raw milk (1 pound in 2,000) can be detected. The test applied to cheese has been found reliable for detecting under-pasteurization, regardless of the age of the cheese.