SURVEY OF PHOSPHATASE REACTIVATION IN BUTTER

Phosphatase analyses were made on 381 samples of freshly churned butter obtained from eight plants in Kentucky. Positive phosphatase reactions were confined almost exclusively (97.6%) to two plants, these being the only plants surveyed using high-temperature short-time pasteurization. In a further study (87 samples) of these two plants it was found that 24-hour false positive reactions were obtained from only one of the plants, which employed the continuous method of churning. Of the 15 false positive reactions from these two plants, 14 (93.3%) were obtained by the end of one week of storage. © 1968, American Dairy Science Association. All rights reserved.