HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Freeman, T. R. Articles by Rudnick, A. W. Search for Related Content PubMed PubMed Citation Articles by Freeman, T. R. Articles by Rudnick, A. W., Jr.

Effect of Heat Treatment and Storage Temperature on Phosphatase Reactivation in Butter

Department of Animal Sciences, University of Kentucky, Lexington

ABSTRACT

Cream separated from Grade A raw milk was pasteurized at 77, 85, 93, and 101.7 C using holding times of 15 seconds, 10, and 15 seconds, 5, 10, and 15 seconds, and 1, 5, 10, and 15 seconds, respectively. Butter churned from these creams was stored at 4.4 and 10 C for 24 hours, one, two, and four weeks. Phosphatase tests on the butter were made immediately after churning and at the end of each storage period. Positive reactions were observed most frequently under the following conditions: Pasteurization at 93 C for 10 seconds, 10 C storage temperature, four-week storage period, and during the fall season (September–November). No positive reactions were obtained in the butter churned from cream pasteurized at 77 C.