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Keywords:

  • Phosphatase and cheese

The aim of this study was to assess the alkaline phosphatase activity of representative cheeses made from pasteurised milk in the United Kingdom. The results generated will contribute to similar data from other EU Member States to assess the efficacy of setting a legal standard of a maximum of 10 mU/g for such cheeses. The study indicated that UK cheeses had a probability of 97.68% of meeting such a standard. This is however probably an underestimate as one cheese was sprayed with honey which may harbour yeasts, some species of which produce the alkaline phosphatase enzyme, which may have skewed the statistical analysis.