Author:
Rammell C. G.,Joerin M. M.
Abstract
SummaryA 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.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献