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Survey of Phosphatase Reactivation in Butter¹

Department of Animal Sciences, University of Kentucky, Lexington

ABSTRACT

Phosphatase analyses were made on 381 samples of freshly churned bntter obtained from eight plants in Kentucky. Positive phosphatase reactions were confined almost exclusively (97.6%) to two plants, these being the only plants surveyed using high-temperature short-time pasteurization. In a further study (87 samples) of these two plants it was fonnd that 24-hour false positive³ reactions were obtained from only one of the plants, which employed the continuous method of churning. Of the 15 false positive reactions from these two plants, 14 (93.3%) were obtained by the end of one week of storage.

¹ The investigation reported in this paper (No. 68-5-57) is in connection with a project of the Kentucky Agricultural Experiment Station and is published with the approval of the Director.

² Present address: Kentucky Laboratory, 113 Dundee Road, Lexington, Kentucky.