The Development of a Positive Phosphatase Test in Refrigerated, Pasteurized Cream
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
1. Bergey's Manual of Determinative Bacteriology;Bergey,1939
2. The Effect of Flash Pasteurization and Subsequent Treatment on the Phosphatase Value of Cream;Brown;Jour. Bact.,1942
3. The Phosphatase Test—Extent of Use in North America;Burgwald;Jour. Dairy Sci.,1942
4. The Phosphatase Test. A Review of the Literature on Its Application for Detecting Irregularities in the Pasteurization of Milk and Dairy Products;Burgwald;Jour. Dairy Sci.,1939
5. Burgwald, L. H., and Giberson, E. M. An Evaluation of the Various Procedures for Making Phosphatase Tests. Jour. Milk Technol., 1, No. 7: 11-24. 1938.
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1. 16. Alkaline Phosphatase and Other Indicators for Heat Process Verification;Standard Methods for the Examination of Dairy Products, 18th edition;2024-01
2. Heat Resistance of Alkaline Phosphatases Produced by Microorganisms Isolated from California Mexican-Style Cheeses;Journal of Dairy Science;1988-01
3. Inactivation of Microbial Alkaline Phosphatase in Hispanic-Style Cheeses with the Scharer Rapid Phosphatase Test;Journal of Dairy Science;1987-09
4. Enzymic differentiation between curds of heated and raw milk. I. milk alkaline phosphatase;Journal of the Science of Food and Agriculture;1972-10
5. Effect of Heat Treatment and Storage Temperature on Phosphatase Reactivation in Butter;Journal of Dairy Science;1968-12
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