Abstract
Summary The alkaline-phosphatase activities of 421 samples of commercial raw-milk Cheddar cheese made over a period of 15 months have been determined using phenolphthalein diphosphate as the substrate. Cheese produced during the same period at different factories showed variations in activities by factors up to 3.6. Seasonal fluctuations were more pronounced, the maximum occurring in November to January and the minimum in April to June, with an over-all ratio of maximum to minimum of 13. Cheese made from milk heat-treated for 16 sec at 134, 140, 146, and 152 F showed 14, 24, 51, and 88% destruction of phosphatase activity.
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