What is it about?
Alkaline phosphatase (ALP) is a naturally occurring enzyme found in dairy products. ALP is inactivated by pasteurization and assays that measure the amount of residual ALP activity can be used to evaluate the effectiveness of pasteurization. This article describes a rapid portable and sensitive assay of alkaline phosphatase that can be performed at remote locations. The assay was demonstrated to work properly using a variety of fluid milk products.
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Why is it important?
Methods to determine the effectiveness of pasteurization are important to help ensure dairy products don't contain harmful bacteria. Rapid and accurate methods that are easy to perform can be performed in processing plants.
Read the Original
This page is a summary of: A Portable Chemiluminescence Assay of Alkaline Phosphatase Activity To Monitor Pasteurization of Milk Products, Journal of Food Protection, November 2019, International Association for Food Protection, DOI: 10.4315/0362-028x.jfp-19-153.
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