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Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk
Dong-Hyeon Kim1, Jung-Whan Chon2, Jong-Soo Lim1
1Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea.
Korean Journal for Food Science of Animal Resources
|May 20, 2016
Summary
This study introduces a spectrophotometric method for objective alkaline phosphatase (ALP) testing in milk, establishing new criteria for verifying pasteurization and improving milk quality control.
Area of Science:
- Food Science
- Analytical Chemistry
- Microbiology
Background:
- Alkaline phosphatase (ALP) assays are crucial for verifying milk pasteurization.
- Traditional colorimetric ALP assays lack objectivity, especially near detection limits.
Purpose of the Study:
- To develop quantitative criteria for residual ALP in milk.
- To implement a more objective spectrophotometric measurement method.
Main Methods:
- Raw milk samples were subjected to heat treatment for varying durations (0-40 min).
- Residual ALP levels were quantified using spectrophotometric measurements.
- Quantitative criteria for residual ALP were established.
Main Results:
- A quantitative criterion of 2 μg phenol/mL of milk was determined for residual ALP.
- This threshold is slightly above the ALP level in milk treated for 30 min.
Conclusions:
- The proposed spectrophotometric method offers objective ALP assessment.
- New quantitative criteria can enhance the microbiological quality control of milk.
