Q112: The phosphatase test for testing adequate pasteurization of milk was... - Technology of Food Products, Packaging & Waste Management - ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper | Agrigyan

Origin of the phosphatase test in dairy science:

• In 1935, H. D. Kay and W. R. Graham developed the colorimetric alkaline phosphatase test (using disodium phenyl phosphate substrate) to assess the thermal pasteurization adequacy of bovine milk.
• Louis Pasteur developed the general concept of thermal stabilization (pasteurization) in wine and beer.
• Franz Schardinger developed the methylene blue reduction test (Schardinger test for xanthine oxidase).
• Stephen Babcock developed the Babcock test (1890) for fat determination in milk.