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| DETERMINATION OF ALKALINE PHOSPHATASE IN MILK BY FOODLAB |
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Alkaline phosphatase (ALP) is an enzyme normally present in crude milk that becomes inactive under thermal treatment conditions with slightly higher temperatures than those required for the destruction of pathogenic bacteria. Therefore the research of ALP in pasteurised milk assists in the verification that the process has occurred correctly. A correctly pasteurised milk can maintain a "contamination" of crude milk to a maximum of 0.1% that corresponds to 350-500 U/ml.
The FoodLab system permits the determination in a few minutes of the concentration of ALP in cow's milk, sheep's milk and goat's milk,
without any preventive treatment of the sample,
therefore "on-line" testing can be effectuated during the pasteurising process.
The FoodLab system has been tested via recuperation tests.
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| MATERIALS AND CORRELATION METHODS |
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The FoodLab method is based upon an enzymatic reaction that brings about the formation of a yellow colour: its intensity, measured at 405 nm, is directly proportional to the concentration of ALP in the sample.
Recuperation tests were carried out on a sample of pasteurised milk almost devoid of ALP: aliquots of pasteurised milk were added with increasing percentages of crude milk and then analysed using the FoodLab system.
Furthermore, five repeatability tests were carried out on four samples.
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| SHORT TABLE |
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Linearity |
Accuracy |
Repeat. |
R2 |
Sensitivity |
Total
analysis
time |
Test/hour |
1,2 U/L |
± 10% |
CV < 10% |
r > 0,99 |
0,1 U/L |
30 min |
25 |
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Foodla¬ |
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» A new concept in quality analysis of food.
Foodlab is a quick, reliable and practical system for chemical tests on olive oil, seed oils, alimentary fats, vegetable purées, milk, cheese and other dairy products. |
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| Application Sheet |
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| Full article |
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