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Abstract
The authors consider the incongruities encountered when the phosphatase test is applied to milk and offer a practical mathematical solution for some of them. Experiments are described wherein it was possible to evaluate the individual effects of the preheating, holding and cooling segments of the heating (pasteurizing) curve on the inactivation of phosphatase in milk. Thus experimental data were obtained that satisfied the requirements of the mathematical equations used currently in the food canning industry to calculate the total lethal heat effect of a process.The authors report that when one minute preheating time with straight line heating is used, it will contribute 0.40 percent and 29.91 percent of the total lethal heat respectively when the holding temperatures are 146.3° F and. 163.4° F.
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