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Determination of alkaline phosphatase activity in cheese using phenolphthalein monophosphate as substrate

Published online by Cambridge University Press:  01 June 2009

C. G. Rammell  and
M. M. Joerin
C. G. Rammell
Affiliation:
Wallaceville Dairy Laboratory, Department of Agriculture, Wellington, New Zealand
M. M. Joerin
Affiliation:
Wallaceville Dairy Laboratory, Department of Agriculture, Wellington, New Zealand
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Summary

A method is described for determining alkaline phosphatase activity in cheese using phenolphthalein monophosphate as substrate. Results are read with a Lovibond comparator after 1 h incubation. Advisory standards are proposed based on a minimum pasteurization for 15 s at 71°C of the milk used for cheese-making.

Type
Research Article
Information
Journal of Dairy Research , Volume 39 , Issue 1 , February 1972 , pp. 83 - 87
Copyright
Copyright © Proprietors of Journal of Dairy Research 1972

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References

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