Residual alkaline phosphatase activity in milks subjected to various time/temperature treatments
1996
Painter, C.J. | Bradley, R.L. (Wisconsin Univ, Madison (USA). Dept. of Food Science)
The Fluorophos method was used to investigate residual alkaline phosphatase (ALP) levels in several fluid milk products. The milk products were thermally processed under various time and temperature protocols below, at, and above current FDA-mandated heat treatments for fluid milk and milk products. The data established values for residual ALP activity in milks pasteurized at high temperature short time (HTST) and low temperature long time (LTLT) treatments. ALP mean values for whole, 2 percent lowfat, 1 percent lowfat, skim, half-and-half and colate-flavored milks thermally processed, at the legal minimum HTST pasteurization treatment, are 169.7 more or less 12.3, 145.2 more or less 9.3, 98.6 more or less 8.9, 72.5 more or less 4.2, 38.4 more or less 4.6 and 157.3 more or less 6.5, respectively. The ALP values generated at the legal minimum LTLT pasteurization treatment are 81.8 more or less 4.8, 66.4 more or less 5.9, 56.4 more or less 2.1, 39.1 more or less 3.9, 35.0 more or less 1.2 and 91.3 more or less 7.7, respectively. The values for all milks pasteurized at the legal minimum heat treatment were significantly below the current legal cut off for residual ALP of 500 mU/I.
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