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http://dx.doi.org/10.5851/kosfa.2016.36.2.194

Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk  

Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University)
Chon, Jung-Whan (Department of Animal Science and Technology, Konkuk University)
Lim, Jong-Soo (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kim, Hong-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kang, Il-Byeong (Center for One Health, College of Veterinary Medicine, Konkuk University)
Jeong, Dana (Center for One Health, College of Veterinary Medicine, Konkuk University)
Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kim, Hyunsook (Department of Food & Nutrition, College of Human Ecology, Hanyang University)
Kim, Kwang-Yup (Department of Food Science and Biotechnology, Chungbuk National University)
Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University)
Publication Information
Food Science of Animal Resources / v.36, no.2, 2016 , pp. 194-197 More about this Journal
Abstract
The alkaline phosphatase (ALP) assay is a rapid and convenient method for verifying milk pasteurization. Since colorimetric ALP assays rely on subjective visual assessments, their results are especially unreliable near the detection limits. In this study, we attempted to establish quantitative criteria for residual ALP in milk by using a more objective method based on spectrophotometric measurements. Raw milk was heat-treated for 0, 10, 20, 30, and 40 min and then subjected to ALP assays. The quantitative criteria for residual ALP in the milk was determined as 2 μg phenol/mL of milk, which is just above the ALP value of milk samples heat-treated for 30 min. These newly proposed methodology and criteria could facilitate the microbiological quality control of milk.
Keywords
alkaline phosphatase; milk; pasteurization; quantitative criteria; spectrophotometer;
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