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Rapid screening method for alkaline phosphatase activity in cheese: collaborative study
Journal - Association of Official Analytical Chemists
|September 1, 1978
Summary
A new alkaline phosphatase (enzyme) test for cheese was collaboratively studied and found highly accurate. This validated method uses phenolphthalein monophosphate and visual comparison, becoming an official first action method.
Area of Science:
- Food Science
- Analytical Chemistry
- Enzymology
Background:
- Alkaline phosphatase activity is a key indicator in cheese quality assessment.
- Accurate and reliable methods are needed for its determination in dairy products.
Purpose of the Study:
- To collaboratively study and validate a new method for determining alkaline phosphatase activity in cheese.
- To establish an official first action method for cheese alkaline phosphatase analysis.
Main Methods:
- Utilized phenolphthalein monophosphate as a substrate for alkaline phosphatase.
- Employed a 7.5% butanol cheese extract reacted with the substrate, releasing phenolphthalein.
- Visual comparison of the resulting red solution against standards prepared from the same cheese extract.
Main Results:
- Seven collaborators analyzed 8 cheese samples in duplicate.
- Out of 208 total observations, only 4 were incorrect, indicating high accuracy.
- The developed screening method demonstrated excellent reliability and precision.
Conclusions:
- The developed alkaline phosphatase determination method is accurate and reliable for cheese analysis.
- The method has been officially adopted as a first action method for cheese testing.
- This validates a robust analytical approach for the dairy industry.