Abstract

A study was conducted to determine the feasibility of using the qualitative screening method specifying phenolphthalein monophosphate for differentiating reactivated and residual alkaline phosphatase activity. The relative increase in activity of the enzyme in the presence of MgCl2 serves to distinguish reactivated and residual alkaline phosphatase activity. Ten samples each of pasteurized (172 degrees F for 24 sec), sterilized (about 300 degrees F for a minimum of 2 sec) half-and-half and heavy cream were analyzed. Most samples yielded negative results initially but demonstrated activity after incubation 1 hr at 34 degrees C. The average values in terms of + marks, for the half and half and heavy cream in samples without MgCl2 were less than 1 and 2.4, respectively; for samples treated with MgCl2, the values were 2.18 and 4.6, respectively, indicating reactivated phosphatase activity. In samples containing various levels of raw milk, the activity observed in the diluted, Mg2+-containing samples was less than in the undiluted samples containing no Mg, indicating residual phosphatase activity.