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Journal of Dairy Science Vol. 73 No. 3 584-589
© 1990 by American Dairy Science Association ®
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Determination and Interpretation of Alkaline Phosphatase Activity in Experimental and Commercial Butters

Raivo Karmas 1 and Dick H. Kleyn 1

1 Department of Food Science, Rutgers University, Cook College, New Brunswick, NJ 08903

The activity of alkaline phosphatase is used in the dairy industry to determine the efficiency of the pasteurization process, because this enzyme is inactivated by heat treatment. Experimental and commercial butters were analyzed for alkaline phosphatase activity (residual, microbial, and reactivated) by the Official AOAC method. Analyses were conducted on both the whole butters and their extracts. Positive tests (>2 units activity) could not be attributed to residual, microbial, or reactivated alkaline phosphatase, as determined by the AOAC method. The presence or absence of salt in butter was found to influence alkaline phosphatase activity.

Key Words: alkaline phosphatase • butter • reactivation

Submitted on June 26, 1989
Accepted on October 2, 1989






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