Phos­phatase Test

Consumer Voice - - Packaged Full-Cream Milk -

Alkaline phos­phatase (ALP) is an en­zyme nat­u­rally present in all raw milks and is con­sid­ered to be an in­di­ca­tor of proper milk pas­teur­iza­tion. Com­plete pas­teur­iza­tion will in­ac­ti­vate the en­zyme to be­low lev­els that are de­tectable by con­ven­tional meth­ods. Be­cause the heat sta­bil­ity of ALP is greater than that of pathogens that may be present in milk, the en­zyme serves as an in­di­ca­tor of prod­uct safety. How­ever, the fail­ure to de­tect ALP ac­tiv­ity does not guar­an­tee that the prod­uct is pathogen-free. Pack­aged milk can be cat­e­go­rized ac­cord­ing to fat and solids-not-fat (SNF) con­tent as fol­lows: a) Full-cream milk: Fat 6.0 per cent and SNF 9

per cent (min­i­mum) b) Toned milk: Fat 3.0 per cent and SNF 8.5

per cent (min­i­mum) c) Dou­ble-toned milk: Fat 1.5 per cent and

SNF 9 per cent (min­i­mum) The terms ‘pas­teur­iza­tion’, ‘pas­teur­ized’ and sim­i­lar terms shall be taken to re­fer to the process of heat­ing ev­ery par­ti­cle of milk of dif­fer­ent classes to at least 63 de­grees Cel­sius and hold­ing it at such tem­per­a­ture con­tin­u­ously for at least 30 min­utes, or heat­ing it to at least 71.5 de­grees C and hold­ing at such tem­per­a­ture con­tin­u­ously for at least 15 sec­onds, or an ap­proved tem­per­a­ture–time com­bi­na­tion that will serve to give a neg­a­tive phos­phatase test.

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