Abstract
SummaryA method is described for determining alkaline phosphatase activity in cheese using phenolphthalein monophosphate as substrate. Results are read with a Lovibond comparator after 1 h incubation. Advisory standards are proposed based on a minimum pasteurization for 15 s at 71°C of the milk used for cheese-making.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
