JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 79 No. 1 16-19
© 1996 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Rosenthal, I.
Right arrow Articles by Rosen, B.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Rosenthal, I.
Right arrow Articles by Rosen, B.

Alkaline Phosphatase Activity in Penicillium roqueforti and in Blue-Veined Cheeses

I. Rosenthal 1, S. Bernstein 1, and B. Rosen 1

1 Department of Food Science, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel

The Penicillium roqueforti mold exhibits alkaline phosphatase activity. Therefore, blue mold-ripened cheeses made from properly pasteurized milk test positive for phosphatase. Because microbial phosphatases are considered to be more resistant to heat than is milk phosphatase, a statutory control test recommends the repasteurization of cheese at 66°C fir 30 min to inactivate selectively the native milk enzyme. However, because of thermal lability of Penicillium roqueforti phosphatase, this control test leads to confusion of the fungal enzyme with native milk alkaline phosphatase and does not confirm whether the milk used to make cheese has been pasteurized.

Key Words: Penicillium roqueforti • alkaline phosphatase • testing • pasteurization

Submitted on October 5, 1994
Accepted on July 11, 1995




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
Y. Wang, A. Suzuki, T. Tanaka, H. Kumura, and K. Shimazaki
Partial Characterization of Dextran-Degrading Enzyme Obtained from Blue Cheese
J Dairy Sci, June 1, 2004; 87(6): 1627 - 1633.
[Abstract] [Full Text] [PDF]

Home page
 Food Science and Technology InternationalHome page
R. Lopez-Fandino and A. Olano
Review: Selected indicators of the quality of thermal processed milk / Revision: Indicadores seleccionados para el control de calidad de la leche tratada termicamente
Food Science and Technology International, January 1, 1999; 5(2): 121 - 137.
[Abstract] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1996 by the American Dairy Science Association ®.