Validation of milk product pasteurization by Alkaline Phosphatase Activity

Hilal Ahmad Punoo*

Received: April 25, 2018;   Published: May 15, 2018

DOI: 10.32474/CDVS.2018.01.000113

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Abstract

The standard practices for indirectly assessing the pasteurization status of milk products are primarily based on the thermal in activation kinetics of the endogenous milk enzyme, alkaline Phosphatase (ALP).This review provides an invaluable, tool for both regulatory and in house process control and validation. Endogenous milk ALP manifests a slightly higher heat resistance than the pathogenic micro flora upon which pasteurization time and temperature requirements are based. Therefore, ALP activity is recognized and accepted as the method of choice for the rapid validation of milk product pasteurization. However, ALP assays have notable limitations that must be understood if they are to be administered and interpreted correctly and the results are to be applied judiciously. Issues such as the reactivation of heat denatured ALP and the presence of both heat stable and labile microbial ALP are addressed. A discussion of ALP in the milk of non-bovine speciesis presented based on the limited literature available. Also brief discussion of research involving alternative pasteurization indicators is presented. This review article is intended to summarize the pertinent details of the ALP assay for dairy products (considering the basis and limitations of various methods) and the processing, handling, and known compositional factors that influence the assay results.

Keywords: Pasteurization; Alkaline Phosphatase Assay; Validation; Atalkaline pH; Bovine Milk; Lipid Water; Colori Metric Assays; γ-Glut Amyl; Denaturation; Rutgers Phosphatase Test

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