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 Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Linden, G. Articles by Paquet, D. Search for Related Content PubMed Articles by Linden, G. Articles by Paquet, D.

Alkaline Phosphatase Activity in Transparent Milk and Cream

Department of Applied Biochemistry, University of Nancy-1, 54037 Nancy, France

ABSTRACT

To control pasteurization of milk and cream, a method is described that requires only preparation of two mixtures: a buffer-substrate (diethanolamine/hydrochloric acid containing paranitrophenylphosphate) and a dissolving mixture (triton/cyclohexanone/n-butylamine/hydrochloric acid), the latter is a solution producing transparency at 37°C and also is used to stop the enzymatic reaction. This method increased sensitivity by 2.5 times in comparison with the International Dairy Federation official method. Its high sensitivity and its simplicity favor its use on a large scale by industrial laboratories.