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Direct Detection of Isolevuglandins in Tissues Using a D11 scFv-Alkaline Phosphatase Fusion Protein and Immunofluorescence
Published on: July 5, 2021
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.
Abstract:
In order to support regulations directed towards ensuring the safety of heat processed dairy products, data on inactivation of alkaline phosphatase (AP) in whole milk in a pilot plant high-temperature short-time (HTST) pasteurizer were obtained. A Computer program was designed to calculate the integrated lethal effect, or pasteurization effect (PE), at temperatures of 60 to 74°C and with holding tubes for 3 to 60 s. An equation was derived which related values of PE to log % residual activity (r2 of 0.964). These results suggest that predictive equations based on PE could be used to assess the effectiveness of commercial pasteurization processes.
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