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Alkaline phosphatase activity in pasteurized milk: a quantitative comparison of Fluorophos and colourimetric procedures

Payne, C. and Wilbey, R.A. (2009) Alkaline phosphatase activity in pasteurized milk: a quantitative comparison of Fluorophos and colourimetric procedures. International Journal of Dairy Technology, 62 (3). pp. 308-314. ISSN 1364-727X

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To link to this article DOI: 10.1111/j.1471-0307.2009.00503.x

Abstract/Summary

Fluorophos and colourimetric procedures for alkaline phosphatase (ALP) testing were compared using milk with raw milk additions, purified bovine ALP additions and heat treatments. Repeatability was between 0.9% and 10.1% for Fluorophos, 3.5% and 46.1% for the Aschaffenburg and Mullen (A&M) procedure and 4.4% and 8.8% for the Scharer rapid test. Linearity (R-2) using raw milk addition was 0.96 between Fluorophos and the Scharer procedure. Between the Fluorophos and the A&M procedures, R-2 values were 0.98, 0.99 and 0.98 for raw milk additions, bovine ALP additions and heat treatments respectively. Fluorophos showed greater sensitivity and was both faster and simpler to perform.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13080
Uncontrolled Keywords:Alkaline phosphatase, Aschaffenburg and Mullen, colourimetric, Fluorophos, pasteurisation, Scharer , INACTIVATION

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