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The Rate of Phosphatase Inactivation in Milk¹

Department of Dairy Industry, Rutgers University, New Jersey

ABSTRACT

Conclusions:

1. Ball's methods (2) may be used as a basis for comparing the effect of heat on the rate of phosphatase inactivation in milk pasteurized by different methods.
   
2. The Z value for the rate of phosphatase inactivation in milk in this study is 4.9° C.
   

¹ Journal series paper of the New Jersey Agricultural Experiment Station, Rutgers University, the State University of New Jersey, Department of Dairy Industry.

² Submitted by H. G. Foster in partial fulfillment of the requirements for the M.S. degree at Rutgers University.

³ Presented at the meetings of American Dairy Science Association, Eastern States Division, Springfield, Mass., September 20, 1948.