Alkaline phosphatase (ALP) is an enzyme present in raw milk that is inactivated during heat treatment. The temperature needed to inactivate ALP is slightly higher than the temperature needed to destroy pathogenic bacteria. Thus, testing for ALP can determine the effectiveness of the pasteurization process used.
The CDR FoodLab® is an easy-to-use, pre-calibrated, rapid method for testing a number of parameters in milk and dairy products, including ALP. Within 30 minutes you can know the ALP level of milk(s) with just a few simple steps.
The CDR FoodLab® system utilizes pre-filled, ready-to-use reagent cuvettes specific to each test. For the ALP test, the ALP present in the sample induces the hydrolysis of p-nitrophenyl phosphate in an alkaline solution and forms a yellow-colored complex whose intensity, measured at 420 nm, is directly proportional to the concentration of ALP in the sample.
The pre-calibrated test curve for ALP was developed using various additions of raw milk in pasteurized milk. The values reported are correlated with those reported in the literature (“ALP testing for milk Pasteurization” Cornell University – Dairy science facts 1998).
In addition to ALP, the CDR FoodLab® can test a number of other parameters in milk and dairy products such as: lactose, milk urea nitrogen (MUN), ammonia, and more. You can find our analyzer options and tests available in our Buyer’s Guide.
Want to make sure your milk is properly pasteurized with the CDR FoodLab®? Contact Us!
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