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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
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.
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- Research Article
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- Copyright © Proprietors of Journal of Dairy Research 1972
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