Equipment is available to the dairy industry for pasteurizing milk at temperatures much higher than those employed with conventional methods. Under certain conditions, ultra high temperature pasteurization results in reactivation of the enzyme phosphatase. Reactivation is influenced by several factors including temperature of heating, holding time, fat content of product, etc.

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Author notes

1Published with the approval of the Director of the Purdue Agricultural Experiment Station as journal Series Paper No. 1221.

2Portion of a thesis prepared by the senior author in partial fulfillment of the requirements for the degree of Master of Science. Present address: Indiana State Board of Health, Indianapolis, Indiana.

T. L. Eddleman graduated from Indiana University in 1949 with an A.B. degree in bacteriology. He was employed by Lutheran Hospital, Fort Wayne, Indiana, as a medical bacteriologist. In 1950, he became associated with the Indiana State Board of Health. An M.S. degree, with a major in Dairy Bacteriology, was received from Purdue University in 1957. At present, Mr. Eddleman is in charge of the Dairy Products Laboratory Division, Indiana State Board of Health.