510. Reactivation of milk phosphatase following heat treatment. I

Abstract

1. Commercial samples of milk of Swiss origin, sterilized by rapid heating to high temperatures, developed a positive phosphatase reaction on storage.2. The optimum temperatures of storage for the development of this positive phosphatase reaction was 30° C.3. These commercial samples were sterile when received and remained sterile during storage.4. The developed phosphatase is apparently identical with the normal alkaline phosphatase of raw milk as judged by (a) heat stability, (b)pH optimum and rate of hydrolysis at different pHs, (c) comparison of results by Kay-Graham and Aschaffenburg & Mullen tests.