Results with the Aschaffenburg-Mullen phosphatase test for pasteurized milk

Abstract

Good agreement between results using the Aschaffenburg-Mullen phosphatase test and the Kay-Graham test to detect under-pasteurization of milk was obtained. Higher atmospheric temperatures did not influence the performance of the test, provided the substrate and solutions were kept in the refrigerator to prevent hydrolysis. The Aschaffenburg-Mullen test is of considerable use for testing certain flavoured pasteurized milks by diluting the test milk in an equal quantity of boiled normal milk. As the Aschaffenburg-Mullen test is simple to perform, gives accurate results in two hours, and is unaffected by phenolic-type substances which interfere with the Kay-Graham test, it is very suitable for routine testing for pasteurization efficiency.