PHOSPHATASE-ACTIVITY LEVELS IN PASTEURIZED GOATS MILK

A study of the effect of pasteurization on goats' milk took place in o rder to compare the effectiveness of two pasteurization processes (low and high pasteurization) by assessing the procedure microbiologically and biochemically. The results revealed that both pasteurization proc esses were effective, showing microbial destruction of approximately 1 00%. With regard to the determination of phosphatase activity to monit or pasteurization, data in both cases were higher than the limit estab lished for a well pasteurized milk, according to the method used. Mach ine milked milk showing a lower microbial content nearly achieved the standard level by batch pasteurization, 0.75 mug phenol/ml, but 2.5 mu g phenol/ml by the high temperature short time (HTST) method. Phosphat ase activity levels of 1.8 and 4.3 mug phenol/ml were the mean values obtained for low and high pasteurization respectively. Our results lea d to the conclusion that the batch method for pasteurization of goats' milk is more efficient in terms of total bacterial count than the HTS T method. Furthermore, the technique used for the determination of pho sphatase activity does not seem to be adequate for pasteurization cont rol of goats' milk, since in very rare situations were we able to atta in the limit established.