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Application of a Sodium Carbonate-Bicarbonate Buffer in the Phosphatase Test for Cheese¹

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

A sodium carbonate-bicarbonate buffer solution containing 11.50 g. sodium carbonate and 10.15 g. sodium bicarbonate per liter of solution has been found to be highly effective in maintaining optimum pH for phosphatase activity in the trichloracetic acid Kay-Graham 24-hour phosphatase test for cheese.

Optimum pH for phosphatase activity was maintained with the single sodium carbonate-bicarbonate buffer upon the addition of a great variety of dairy products, including very aged hard cheeses.

The optimum pH for phosphatase activity during incubation for 24 hours at 35° C. with a carbonate-bicarbonate buffer substrate was 9.55 ± 0.15.

¹ This investigation was aided by a grant from the National Cheese Institute. The authors are indebted to Mrs. Catherine Verwoert Work for her aid in making many of the chemical analyses.