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The phosphatase test has developed, during the past six years, into the most useful weapon for controlling the efficiency of milk pasteurization. The basis for this development is the fortunate combination of properties which this enzyme possesses in relation to milk. It is present in reasonably large quantities in all samples of raw milk; it remains practically unchanged for many hours in unheated milk, and for days if this milk is kept cold; its thermal stability is such that it is almost completely destroyed by exposure of the milk to the minimum temperature and time requirements for "legal" pasteurization; it is rather more resistant to heat than the common pathogenic organisms that may occur in raw milk; it is, in particular, slightly more resistant to heat over all ranges of time and temperature of heat exposure than is the tubercle organism; it can be detected and estimated in raw or
The Phosphatase Test for Control of Efficiency of Pasteurization. JAMA. 1941;117(1):75. doi:10.1001/jama.1941.02820270075031
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