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517. Reactivation of milk phosphatase following heat treatment. II

Published online by Cambridge University Press:  01 June 2009

R. C. Wright  and
J. Tramer
R. C. Wright
Affiliation:
United Dairies Research Laboratories, London
J. Tramer
Affiliation:
United Dairies Research Laboratories, London
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Extract

1. Using the capillary technique previously described, examination has been made of various factors in relation to the reactivation of raw milk phosphatase. Of these, ageing of the raw milk was found to affect considerably the level of reactivation, this increasing as the bacteriological quality of the milk deteriorated.

2. It has been found that absence of air and the presence of reducing conditions in the raw milk increases the reactivation obtained.

3. The influence of reducing conditions on the reactivation of a bacterial phosphatase has been demonstrated.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 3 , October 1953 , pp. 258 - 273
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

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References

REFERENCES

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