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The phosphatase test of Aschaffenburg and Mullen: Use of permanent colour standards and comparison with the Kay-Graham test

Published online by Cambridge University Press:  01 June 2009

J. Tramer  and
J. Wight
J. Tramer
Affiliation:
Co-operative Wholesale Society Limited, Milk and Milk Products Department, London
J. Wight
Affiliation:
Co-operative Wholesale Society Limited, Milk and Milk Products Department, London
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Extract

1. A method has been developed for measuring the intensity of colour produced in the Aschaffenburg & Mullen phosphatase test in which use is made of permanent colour standards.

2. Using this method, the relationship between this phosphatase technique and the official Kay-Graham test has been investigated.

3. The limiting standards corresponding to 2.3 Lovibond Blue Units in the KayGraham test have been established for the 30 min. and 2 hr. procedures of Aschaffenburg & Mullen.

4. The advantages of the improved technique of the Aschaffenburg & Mullen test are discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 17 , Issue 2 , June 1950 , pp. 194 - 199
Copyright
Copyright © Proprietors of Journal of Dairy Research 1950

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References

REFERENCES

(1)Aschaffenburg, R. & Mullen, J. E. C. (1949). J. Dairy Res. 16, 58.CrossRefGoogle Scholar
(2)Ministry of Food. Milk (Special Designation) (Pasteurised & Sterilised Milk) Regulations 1949, No. 1589.Google Scholar