Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk
| Autor: | Il-Byeong Kang, Jong-Soo Lim, Kwang-Yup Kim, Jung-Whan Chon, Dong-Hyeon Kim, Dana Jeong, Kwang-Young Song, Hyunsook Kim, Hong-Seok Kim, Kun-Ho Seo |
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| Rok vydání: | 2016 |
| Předmět: |
musculoskeletal diseases
0301 basic medicine spectrophotometer 030106 microbiology Pasteurization Residual Article law.invention 03 medical and health sciences fluids and secretions stomatognathic system law Food science Detection limit milk pasteurization Chromatography Chemistry musculoskeletal neural and ocular physiology 0402 animal and dairy science food and beverages Objective method 04 agricultural and veterinary sciences Microbiological quality Raw milk 040201 dairy & animal science quantitative criteria Alkaline phosphatase Animal Science and Zoology alkaline phosphatase Food Science |
| Zdroj: | Korean Journal for Food Science of Animal Resources |
| ISSN: | 1225-8563 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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