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Preservation of Dairy Products for the Phosphatase Test

Division of Dairy Products Research Laboratories, Bureau of Dairy Industry, Agricultural Research Administration, U. S. Department of Agriculture, Washington 25, D. C.

ABSTRACT

Results of recent investigations have shown that the alkaline phosphatase of cow's milk is very stable in dairy products that have not undergone spoilage. For example, it was shown (7) that the enzyme retains a large proportion of its activity, sufficient for determination as an index of pasteurization, in Cheddar cheese which had been held in storage for several years. High activity likewise has been found, after storage for many months under usual refrigeration conditions, in samples of soft and semi-soft cheeses, butter, ice cream and sherbet made from under-pasteurized milk or cream. Scharer (10) showed that the enzyme in milk retains nearly all of its activity under storage conditions for considerable periods, in some instances as long as 7 to more than 10 days. Results of research in the authors' laboratories have demonstrated also that fluid dairy products and perishable soft cheeses, prepared for consumption while fresh, retain their phosphatase activity for a much longer time if stored under refrigeration conditions adequate to effectively retard spoilage than if kept at room temperature.