1 AS 2300.1.

10—2008

®
Australian Standard
AS 2300.1.10—2008

Methods of chemical and physical testing for the

dairying industry
Method 1.10: General methods and principles—
Determination of phosphatase activity

PREFACE
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This Standard was prepared by the Standards Australia Committee, FT-024, Food Products
and Subcommittee FT-024-05, Dairy Products to supersede AS 2300.1.10—1988.
Phosphatase activity is of microbiological significance in that it is an indication of the
efficiency of the pasteurization process.
After a periodic review, the Committee recommended a new edition. This edition confirms
the method without technical changes but updates the referenced documents and reflects the
current editorial style and includes a clause on uncertainty of measurement.
AS 2300 comprises a series of methods and related Standards for chemical and physical
testing of milk and dairy products, including the preparation of samples for testing.
Standards in the AS 2300 series are divided into categories according to type of product to
be tested, as follows:
AS
2300.1 General methods and principles
2300.2 Liquid milks
2300.4 Dried milk and dried milk products
2300.5 Condensed milk
2300.6 Cheese
2300.7 Butter
2300.8 Anhydrous milk fat
2300.9 Analysis of ice-cream and frozen milk products
2300.10 Caseins, caseinates and coprecipitates
2300.11 Cultured milk products

METHOD

1 SCOPE
This Standard sets out chemical tests for determining the amount of alkaline phosphatase
enzyme (phosphomonoesterase) activity present in a sample of milk or milk product.
NOTE: Phosphatase activity is used for assessing the efficiency of pasteurization.

© Standards Australia
 This is a free preview. Purchase the entire publication at the link below:

AS 2300.1.10-2008, Methods of chemical and

physical testing for the dairying industry General
methods and principles - Determination of
This is a free 1 page sample. Access the full version at http://infostore.saiglobal.com.

phosphatase activity

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