On the phosphatase in cow's and goat's milk
II Quantitative test
1952 Volume 23 Issue 2 Pages 70-72
Details
1952 Volume 23 Issue 2 Pages 70-72
Contents of phosphatases of cow's were comparedwith that of goat's milk and the effect of heat on the one compared quantitatively with that on the other by means of the modified form of SCHARER'S laboratory method using PULFRICH'S photometer.
(1) On the raw milk, contents of phosphatase incow's milk were 400-550 of SCHARER'S units, while in goat's milk they were 350-400 units. These values had no connection with fat contents of their milk.
(2) The relation between temperature and time of heating in which phosphatases of cow's and goat's milk were turned to be inactivated, was presented. For example, at a standard temperature of 62°C of pasteurization, in cow's milk the time of heating was 30 minutes, while in goat's milk it was 15 minutes.
As a whole, it was found that the phosphatase of goat's milk was destroyed at a lower temperature of 1-2°C and 10-15 minutes faster than in cow's milk.
