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Related Experiment Video

Updated: Jan 24, 2026

Direct Detection of Isolevuglandins in Tissues Using a D11 scFv-Alkaline Phosphatase Fusion Protein and Immunofluorescence
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Predictive Modeling of Alkaline Phosphatase Inactivation in a High-Temperature Short-Time Pasteurizer.

R C McKellar1, H W Modler1, H Couture2

  • 1Centre for Food and Animal Research, Research Branch, Agriculture Canada, Ottawa, Ontario K1A 0C6, Canada.

Journal of Food Protection
|May 25, 2019
PubMed
Summary

This study developed a predictive model for heat-treated dairy product safety. The pasteurization effect (PE) accurately estimates alkaline phosphatase (AP) inactivation, supporting regulatory compliance.

Keywords:
Alkaline phosphatehigh-temperature short-time pasteurizerpasteurization effect

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Area of Science:

  • Food Science
  • Dairy Processing
  • Microbiology

Background:

  • Ensuring the safety of heat-processed dairy products is crucial for public health.
  • Alkaline phosphatase (AP) is a key indicator enzyme for pasteurization effectiveness.
  • Existing methods may not fully capture the integrated lethal effect of pasteurization.

Purpose of the Study:

  • To obtain data on alkaline phosphatase (AP) inactivation in whole milk during high-temperature short-time (HTST) pasteurization.
  • To develop a predictive model for assessing pasteurization effectiveness.
  • To support regulatory efforts for dairy product safety.

Main Methods:

  • Utilized a pilot plant high-temperature short-time (HTST) pasteurizer.
  • Collected data on AP inactivation in whole milk across various temperatures (60-74°C) and holding times (3-60s).
  • Developed a computer program to calculate the integrated pasteurization effect (PE).

Main Results:

  • Derived an equation relating PE values to log % residual AP activity (r² = 0.964).
  • Demonstrated a strong correlation between calculated PE and enzyme inactivation.
  • Validated the model's predictive capability for pasteurization processes.

Conclusions:

  • Predictive equations based on the pasteurization effect (PE) can reliably assess commercial pasteurization effectiveness.
  • This approach supports regulatory compliance for heat-processed dairy products.
  • The developed model offers a valuable tool for ensuring dairy product safety.