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Phosphatase Test for Various Dairy Products

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

ABSTRACT

This report describes a laboratory test for various dairy products to determine the adequacy of pasteurization. It includes those modifications needed to produce uniformly quantitative phosphatase values under fixed, standard conditions in applying the test to various common varieties and kinds of cheese and to fluid milk, cream, ice cream mix, sherbet mix, chocolate drink, butter, sweet buttermilk, cultured buttermilk, fermented milk drinks, goats' milk, and cheese whey. The modifications for different products are based on research in the Bureau of Dairy Industry; the results, with the exception of those for Cheddar cheese and fluid milk (1), have not yet been published.

REAGENTS

1. Buffers:

a. Barium borate-hydroxide buffer. Dissolve 25.0 g. of C.P. barium hydroxide (Ba(OH)₂ 8 H₂O—fresh, not deteriorated) in distilled water and dilute to 500 ml. In another flask or cylinder dissolve 11.0 g. of C.P. boric acid (H₃BO₃) and dilute to 500 ml. Warm each to 50° C., mix the two together, stir, cool to approximately 20° C., filter, and stopper the filtrate tightly (pH 10.6).

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				F. V. Kosikowsky A Simple Universal Dairy Products Phosphatase Test Science, November 4, 1949; 110(2862): 480 - 481. [PDF]