On the phosphatase in cow's and goat's milk

I Qualitative test

Abstract

By means of the modified form of SCHARER'S short field test contents of phosphatases of cow's milkwas compared with that of goat's milk and the ef-fect of heat on the one compared qualitatively with that on the other.
It was found that the phosphatase content of goat's milk was little as compared with cow's milk and readily destroyed by heat. For example, at a standard temperature of 62°C of pasteurization, the time of heating in which the phosphatase reaction of cow's milk was turned to negative was 25 minutes, while in goat's milk it was 10 minutes. It seemed unable to distinguish the heating period of 25 minutes from that of 30 minutes at a heating temperature of 62°C of cow's milk by this qualitative test.