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Phosphatase Reactivation in High-Temperature, Short-Time Pasteurized Cream

Research Laboratories Division National Dairy Product Corporation Oakdale, Long Island, New York

ABSTRACT

In a recent publication (1), it was reported that reactivation of the phosphatase enzyme occurred in commercially pasteurized cream when the cream sample was held at room temperatures for short periods of time following pasteurization. Some criticism of this work has been received because the phosphatase determinations were reported qualitatively, using the Scharer Rapid Method (3), as supplied by Applied Research Institute. The suggestion was made that a cream sample which showed zero phosphatase immediately after pasteurization by the official AOAC Sanders-Sager Method (2) might not show reactivation, regardless of the pasteurization treatment or storage conditions.

Some confirmatory experiments were conducted with 20% cream, pasteurized in a small tubular heater for 16 sec. at 165, 180, and 210° F. Phosphatase determinations immediately after pasteurization, and after storage at various temperatures, were made using the Sanders-Sager AOAC method and, in some cases, the Scharer Rapid Method. In each case, a raw cream sample, made from boiled cream with 0.1% raw cream, and a boiled sample, served as controls.