Other Tests

The phosphatase test (4) is a chemical method for measuring the efficiency of pasteurization. All raw milk contains phosphatase, and the thermal resistance of this enzyme is greater than that of pathogens over the range of time and temperature of heat treatments recognized for proper pasteurization. Underpasteurization as well as contamination of a properly pasteurized product with raw product can be detected by this test. Pesticides are often found in feed or water consumed by cows; subsequently, they may appear in the milk. At present, low-level residues of some of these chemicals are permitted in milk, and hence milk and its products must sometimes be tested for chlorinated hydrocarbon pesticides (4).

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